Home > Products > Mycryo® Cocoa Butter > In cooking > Recipes > Ballotin de saumon
Ballotin de saumon
Ingredients:
- Mycryo® Cocoa Butter cocoa butter
- White chocolate Blanc Satin™
Creamy chocolate cake
| Preparation | Ingredients |
| Warm up shellfish stock with | carott brunoise
chopped ginger |
| Add | white chocolate Blanc SatinTM
hazelnut oil |
| Cook five minutes | |
| Make emulsion with | Mycryo® cocoa butter |
Salmon nori
| Préparation | Ingrédients |
| Make whiting stuffing with | the cream
the egg white the Mycryo® cocoa butter |
| Mask salmon scallop already powdered with Mycryo butter and slot in | nori leaf |
| Roll in small ballotin | |
| Cook at low temperature ( 70°C) steam | |
| Reserve |
Sauteed Arugula with garlic fondant
| Préparation | Ingrédients |
| Quickly sauteed arugula in | Mycryo® cocoa butter |
| Add | candied garlic
tomatoes |
| Set aside |