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Golden halibut bonbon

A spectacular amuse-bouche, if we do say so ourselves! Delicious thanks to the wonderfully smoked halibut and chic due to the use of gold leaf.Serve this amuse-bouche with a champagne, our tip: Cattier 1er cru brut (08162750).

Ingredients

100gfish stock
100gsmoked halibut
puffed kamut
gold leaf
1pack QimiQ whip

Preparation

  1. Whip the QimiQ whip until airy in a machine with a whisk.
  2. Blend the halibut with the fish stock until smooth in a food processor. Carefully fold this into the QimiQ whip.
  3. Pipe into silicone sphere molds and freeze. Insert a skewer into the mousse.
  4. Moisten your fingers and stick a sheet of gold leaf to them. Fill a bowl with water and place the gold leaf on the water.
  5. Press the frozen mousse onto the gold leaf under the water