Ingredients
50 gms� � � � � � � � � Smoked Salmon
� Onion,� � � � � � � � chopped
2 cloves� � � � � � � � �Garlic
1 Lemon,� � � � � � � �sliced
1� � � � � � � � � � � � � Bay Leaf
2 tsp� � � � � � � � � � �Sunflower Oil
1/8� � � � � � � � � � � �Salt
To taste� � � � � � � � Black Pepper
2 tsp� � � � � � � � � � Powder Gelatin
1 tsp� � � � � � � � � �Chives
1-2 ml� � � � � � � � �Dry White Wine
80 gms� � � � � � � � Basa Fillet
20 gms� � � � � � � � Spinach
1 Egg� � � � � � � � � White
4 tsp� � � � � � � � � �Double Cream
20 gms� � � � � � � � Parmesan Cheese
Method
- Blanch the spinach, drain it and blend in a food processor.
- Place pieces of basa fish in a pan and saut� it with chives, onion, garlic, bay leaf, black pepper, salt & dry white wine. Simmer the fish for 8-10 minutes.
- Then cool it and blend it in a food processor.
- Dissolve the gelatin to the fish paste. Now layer the smoked salmon, spinach, fish paste into three layers and leave it about 10-12 minutes to chill and set.
- Meanwhile, mix the egg white, double cream, lemon juice and chives in a bowl to make the sauce.
- Bake the grated parmesan in a ring shape as a cracker.
- Serve the timbales with lemon cheese sauce and parmesan cracker on top.
- Give final touch with alderwood flavored smoke on the dish using a smoking gun.
