Terrine of lobster butter sea

01517 BOWL BUTTER SEA D?LOBSTER INGREDIENTS for 8 PERSONS 800 g fresh salmon fillets (skinless and boneless), 1, 2 kg of fresh hake (without skin and bones), 2 egg whites, 350 g of fresh cream 4 tablespoons thick, chopped chives, the juice of 1/2 lemon, 150 g salted butter, 4 tablespoons of Lobster bisque, a jar of salmon eggs.

Heat oven to 210° and ask yourself a saucepan low edges filled halfway with water.

Cut about 150 g diced salmon and keep it aside.

Pour the flesh of hake in the mixer with a teaspoon of salt and a generous ground pepper, then reduce it in a homogeneous compound.

Add egg white and operate the mixer, add 175 g of cream and still operated the mixer for a few seconds.

Pour this mixture into a bowl and add the salmon to nuts and half of chives.

Passed to the remaining salmon mixer then add the yolk.

Operate the mixer and then pour the remaining cream and let work the mixer for a few seconds again.

Pour this mixture into a terrinetta and add the chives.

Line a terrine mould (plum cake) with aluminum foil and pour in half of the mousse of hake.

Spread it well with a spoon, then pour the salmon mouse and in the end the other half of hake mousse.

Place the mold in the oven in a water bath and bake for an hour.

When cooked, remove the bowl, cover it with aluminium foil and let it rest for about 30 minutes.

Tilt the mold to remove the cooking sauce and put the Bowl on a plate.

In a saucepan bring to a boil the lemon juice and, off the heat, add the butter in small pieces and then the Lobster bisque.

Serve the slices Bowl garnished with salmon ROE and decorated with the chives.

The lobster sauce aside.