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Salmon timbale
Photo: Rod Waddington from Kergunyah, Australia, Wikimedia Commons, CC BY-SA 2.0 (cropped)

Fish Dishes · Recipe No. 353

Salmon & Plaice Timbales

Salmon & Plaice Timbales made with whole plaice, onion, salmon and egg white. The recipe serves 8; change the portions and units below and the amounts update.

  • Serves 8

Method

  1. Fillet & skin plaice and slice salmon,.

  2. Make mousseline by puréeing haddock in processor & gradually beat in egg whites season.

  3. Place over ice and gradually beat in cream 1 tbspoon at a time.

  4. Fill greased dariole moulds with layers of plaice, chopped dill, salmon. mousseline and sweated onion.

  5. Cover with greased greaseproof.

  6. Place in a bain marie or steamer and cook for ten - fifteen minutes.

  7. Reduce juices, zest and wine by half add an equal volume of cold water.

  8. Add egg yolks and equal volume of cold water, whisk over bain marie till thickening,.

  9. Gradually whisk in clarified butter and herbs.

  10. Present timbales on plates partially mask with sauce, sprinkle with dill and garnish with lemon & lime.

Tip: tap a step to tick it off as you cook.

Chef’s notes

  • A fairly complex dish but wirth taking the time to make.
  • You will also need: greaseproof paper.

Shopping list for 8 portions

Meat & poultry

Fruit & veg

Dairy & eggs

Wine & drinks

Fresh herbs

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “Salmon & Plaice Timbales”.