Provencal Salmon Jelly


Rating: 4.33 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Jelly:









Insert:








Set:




Instructions:

Bring half of the fish stock to the boil with saffron and coriander. Let the soaked gelatine melt in it and add to the remaining fish stock form. Season heartily with Pernod, salt and thyme.

Cook the zucchini and fennel in boiling water until al dente and rinse with cold water. Place on paper towels to drain.

Arrange all vegetables as well as the salmon decoratively in tall cocktail glasses, pour in the already lightly toasted gravy and set aside to cool.

When the gelatine is completely set, garnish the individual portions with sour cream, basil and fennel greens and serve with olive bread.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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