Pumpkin waffle with salmon tartare скачать в хорошем качестве

Pumpkin waffle with salmon tartare

Ingredients: For the waffles (for 4 pieces): • 1 pumpkin • 6 sprigs of tarragon • 3 g salt • 40 g butter • 50 g milk • 150 g flour • 20 g sugar • 4 g dry yeast • 2 eggs For the cream: • 200 g salmon • 2 shallots • Olive oil • Salt • 100 ml cream • 1 tbsp tomato paste For the tartare: • Salmon fillet • Lime zest • 2 tbsp sesame oil • 1 tbsp soy sauce Additionally: • Black caviar • Edible flowers Instructions: Cut the pumpkin in half and remove the seeds, sprinkle with salt, place the tarragon in the hollow part, and bake in the oven at 180°C for 1 hour. Afterward, let it cool for about 5 minutes. Prepare the salmon by removing the bones and skin. Cut the fillet into small pieces (for the tartare), and for the sauce, scrape the remaining salmon off the bones with a spoon and transfer it to a bowl. Sauté the shallots in olive oil, then add the salmon, tomato paste, salt, and cream. Transfer everything to a blender cup and blend until creamy. After that, transfer the cream to a piping bag. In a saucepan, melt the butter with the milk, then turn off the heat and let it cool until the temperature is no higher than 40°C. Add sugar and yeast. Transfer the baked pumpkin to a blender cup, break in 2 eggs, and pour in everything from the saucepan. Blend until smooth. Then, in a bowl, combine the liquid mixture with the flour and mix with a whisk. Let the batter rest for about 30 minutes at room temperature under a towel. Cook the waffles in a waffle maker, then cut them into sticks. Prepare the tartare: add lime zest, sesame oil, and soy sauce to the chopped salmon fillet and mix. Assemble the dish. In a pastry ring, place the tartare, then grate lime zest on top. In the hollows of the waffle sticks, place some sauce, top with black caviar, and garnish everything with edible flowers. Enjoy your meal!