Ingredients Jump to Instructions ↓

  1. 500 ml/16 fl oz fish stock A few saffron threads Freshly ground coriander seeds

  2. 60 g/2 oz marinated artichokes

  3. 250 g/8 oz poached salmon

Instructions Jump to Ingredients ↑

  1. Method : Bring half of the fish stock with the saffron and coriander to the boil and dissolve the softened gelatine. Add to the remaining fish stock, stir well and season with Pernod, salt and thyme to taste. Cut the courgette and fennel into 1 cm/1/2 inch cubes and cook in a pan of salted boiling water until just tender. Rinse under running cold water, drain and pat dry with kitchen paper. Remove the stem end of the tomatoes, cut a cross in the top and briefly immerse in boiling water. Rinse under running cold water, skin, cut into quarters, deseed and dice. Cut the salmon into 2 cm/1 inch pieces and arrange with the vegetables in 4 tall glasses. Pour the slightly set mousse mixture on top and refrigerate. When completely set, garnish the mousse with soured cream, basil leaves and fennel leaves, and serve with olive bread.


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