Bresc BV

Savoury brioche flan with salmon and soy foam

Ingredients

4
  • 300 g brioche loaf
  • 250 g pasteurised egg yolk
  • 125 g hot-smoked salmon
  • 125 g manufacturing cream
  • 15 g Bresc Lemongrass puree
  • 15 g Bresc Ginger puree
  • 10 g dill, chopped
  • pepper
  • 2 dl soy sauce
  • 40 g Palatinose
  • 40 g egg-white powder
  • 20 g Bresc Wasabi dip
  • 4 Bresc Cherry tomatoes garlic lemongrass
  • cress

Preparation method

Cut the bread into small cubes. Tear the hot-smoked salmon. Mix the bread and salmon together, add the egg yolks and cream. Knead the mixture to make a moist batter. Season with lemongrass puree, ginger puree, dill and pepper. Cook the batter in a baking tin in the oven at 165 °C for 10 minutes.

Mix the soy sauce, Palatinose and egg-white powder together and leave to rest overnight. Whisk it with a whisk to make a firm batter. Pipe the batter onto a silicon baking mat and allow to dry in the oven at 100 °C for one hour.
Cut the bread pudding into wedges. Garnish with the soy foam, wasabi dip, cherry tomatoes and cress