85min 4 ppl
Salmon Ballotine with Pistachio and Spinach Mousseline
80 minutes
4 people
Hardover 60 min or 12+ steps
80 min · 13 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 48g
Carbs 6g
Fats 32g
About this dish
A whole salmon fillet is boned out and rolled around a vivid spinach-and-pistachio mousseline bound with crème fraîche rather than heavy cream, producing cleaner slices and a more delicate flavour — chilling the roll overnight before poaching is the step most home cooks skip, yet it's what holds the ballotine together.
Allergy Info
Dairy, Eggs, Fish, Tree Nuts
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Baby Spinach Leaveswashed150 g
- Shallotfinely minced1 small
- Garlic Clovefinely minced1 clove
- Lemonzested and halved for serving1 whole
- Fresh Tarragon Leavesfinely chopped1 tbsp
- Flat-Leaf Parsleyfinely chopped1 tbsp
Fish & Seafood
- Salmon Filletskin-on, pin-boned, skin removed, cut into two equal pieces800 g
- Salmon Scrapsor a second small fillet, roughly cubed and well chilled200 g
Dairy & Eggs
- Egg Whiteswell chilled2 large
- Crème Fraîchewell chilled120 g
- Unsalted Butter15 g
Tins & Jars
- White Wine Court-Bouillonmade with white wine, sliced onion, bay leaf, peppercorns and a carrot1 litre
Dried Goods
- Shelled Unsalted Pistachiosroughly chopped80 g
Spices & Seasonings
- Fine Sea Saltdivided1 tsp
- White Pepperfreshly ground0.5 tsp
- Nutmegfreshly grated0.25 tsp
Utensils
- Food processor
- Wide frying pan
- Cling film
- Kitchen twine
- Fish kettle or wide deep pan
- Meat thermometer
- Sharp knife
- Mixing bowl
Method
1
Place the salmon scraps, egg whites and crème fraîche in the freezer for 15 minutes to chill thoroughly before processing. Meanwhile, mince the shallot and garlic, chop the pistachios, zest the lemon, and finely chop the tarragon and parsley. Lay two large sheets of plastic wrap on the work surface.
Approx. 15 minutes
2
Melt the butter in a wide pan over medium heat and sauté the shallot and garlic for 2 minutes until softened but not coloured.
Approx. 2 minutes
3
Add the spinach and toss for about 90 seconds until just wilted. Season lightly with salt, then turn out onto a clean cloth and squeeze firmly to remove all moisture. Chop the spinach finely and spread it on a plate to cool completely.
Approx. 5 minutes
4
Transfer the chilled salmon scraps to a food processor and pulse 8–10 times until a coarse paste forms.
Approx. 2 minutes
5
Add the egg whites to the processor and process for 20 seconds until fully incorporated.
Approx. 1 minutes
6
Add the crème fraîche, ½ teaspoon sea salt, white pepper, nutmeg and lemon zest, and process for 15 seconds until just smooth — do not over-work or the mousseline will break.
Approx. 1 minutes
7
Scrape the mousseline into a bowl set over ice and fold in the cooled spinach, chopped pistachios, tarragon and parsley until evenly distributed. Taste and adjust seasoning.
Approx. 5 minutes
8
Butterfly the two salmon pieces if thick so each opens to an even 1 cm slab. Lay one piece flat on the plastic wrap, spread the mousseline evenly over the surface leaving a 1 cm border at the far edge, then lay the second piece of salmon on top, orientating the tapered end over the thick end for an even cylinder.
Approx. 10 minutes
9
Roll the salmon tightly in the plastic wrap, twisting the ends firmly in opposite directions to form a compact log about 6 cm in diameter. Tie off the ends with kitchen twine, wrap a second layer of plastic wrap around the log, and refrigerate for a minimum of 12 hours and up to 24 hours.
Approx. 720 minutes
10
Bring the court-bouillon to a bare simmer of 75–80°C in a wide, deep pan or fish kettle, then lower the ballotine, still in its plastic wrap, into the liquid.
Approx. 5 minutes
11
Maintain a gentle, barely-trembling simmer and poach for 30–35 minutes, turning once, until a meat thermometer inserted through the plastic into the centre reads 63°C.
Approx. 33 minutes
12
Lift the ballotine from the court-bouillon and rest for 5 minutes before unwrapping.
Approx. 5 minutes
13
Slice into rounds about 2.5 cm thick with a sharp knife, arrange on warmed plates, and serve immediately with lemon halves.
Approx. 5 minutes
