Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Polenta cakes
Chervil crème
To serve
How it's done
Polenta cakes
Heat the sugar in a small pan, stirring occasionally until it has melted. Add the pumpernickel, mix, spread on a sheet of baking paper, leave to cool. Heat the butter in a pan. Add the garlic, cook briefly, pour in the stock, bring to the boil. Mix the polenta and cornflour, add to the pan while stirring, reduce the heat, simmer for approx. 4 mins. until the polenta has thickened, season. Add the reserved pumpernickel, mix.
To shape
Divide the mixture into 4 serving dishes, each approx. 7 cm in diameter, smooth down. Remove the tin frame, leave to cool. Cover and leave to set in the fridge for approx. 2 hrs.
Chervil crème
Place the crème fraîche, lemon juice and chervil in a measuring jug, puree, season with salt.
To serve
Heat the clarified butter in a non-stick frying pan. Fry the polenta cakes for approx. 2 mins. on each side. Remove from the pan, plate up. Top with the chervil crème, shape the salmon into rosettes and place them on top, garnish with chervil.
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