Salmon & tuna bread

I did the recipe 3 times, this one was the best !
I thought it had to rise and stay like that, actually it will flattn a bit, it doesn't matter what to do. I tried for nothing :) anyway, it was really good everytime !

I made a few changes to the recipe, it's now half tuna, half salmon, I think it makes it lighter

For 4 people

   You will need :   
  1 can salmon
 - ~5.3oz skinless and boneless -
1 can tuna
- ~5oz, in water, -
8.5 fl oz of thick sauce bechamel
- 1tbsp 1/2 of butter (20gr), 1 oz of flour (30gr) and 8.5 fl oz of milk (25cL)
3 eggs
1 lemon
- chives or basil or aneth -

Use a fork to mix salmon tuna (dry), half of the lemon juice and 1tbsp of the herbs, 
with 1 pinch of salt and pepper.
Cover and keep in the fridge for at least 20 minutes
Break the eggs and separe yolks and whites, keep the eggwhites in the fridge with a pinch of salt
Beat the yolks in a glass

Turn the oven on at 375°F

   Preparing the sauce béchamel :   
Put a hint of salt, pepper and ground nutmeg in the cold milk, 
in a small casserole on low/medium heat, put your butter to melt slowly
then add the flour to the butter and use a whisk to mix it
wait 2 minutes and then add the milk,
Then put on medium/high heat and keep stirring with the whisk until it boils
Let it boil for 10 seconds maximum and turn the stove off

Then, quickly incorporate the yolks and stir it with a wooden spoon,
set aside, let it cool down a few minutes.

Meanwhile, beat the eggwhites until stiff,
incorporate the salmon/tuna to the sauce bechamel,
Add the egwhites with a spatula in 3 times
- cut and rise, don't stir -

Pour in a buttered mold if not silicone and put straight in the hot oven
- the oven has to be warmed up -
Let it cook at least 1hour without opening the oven
- 1h30 if silicone -

Let it cool down in the opened oven for 20 minutes, then turn it out and seve with greens, 
you can use the half lemon to make a sauce or a vinaigrette for it
- vinaigrette ou sauce blanche -

Here was the first try, 100% salmon, no eggyolks :

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