Pesca Mediterranea: salmon mousse with peach and grilled bell pepper & curry sauce

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Used bresc products

Bresc Grilled bell pepper & Curry sauce 1000g

Ingredients

30 slices of peach
600 g salmon mousse
30 Buffalo Mozzarella Piccolini
300 g Bresc Grilled Bell pepper & Curry Sauce
1 Red Meat radish
1 spring onion
20 Basil Cress
For the crisps / tuiles:
30 g Bresc grilled paprika purée
30 g egg white
30 g powdered sugar
30 g flour

Preparation method

Mix all the ingredients for the crisps well together and bake them in a silicone mould at 180 °C for 8 minutes. Grill the peach slices on both sides and place them in the glass. Pipe the salmon mousse into the glass. Place the Buffalo Mozzarella on the dots of salmon mousse and top with sliced spring onion, cress and Red Meat radish.

Tags

Culinary sauces

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