Pralines smoked fish

Name: Pralines smoked fish
Ingredients: 100 g Fish stock; 100 g smoked fish of choice (skinless); 100 g QimiQ whip; kappa; bisque d'homard

Round praline of smoked sprats with smoked sprat fillet (38227026) and made using silicone mold tartufi no (62174050).

Ingredients

100gFish stock

100gsmoked fish of choice (skinless)

100gQimiQ whip

kappa

bisque d'homard

Puree the smoked fish with the fish stock in a food processor.
Whip the qimiq until light and airy.
Mix the qimiq with the fish puree and pipe into silicone molds of your choice.
Freeze the mousse.
Unmold the pralines and coat them with a jelly of bisque d'homard (see preparation below).
Place the pralines on a crispy brioche toast and serve once thawed.

Thin the cold bisque with water until it is just not as thin as pure water.
Measure 1 liter and add 9 grams of kappa.
Gently heat to at least 90°C, stirring constantly with a whisk.
Let cool slightly and dip the frozen mousse in 1 to 2 times, so a nice thin layer of jelly forms around the praline.