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McDonald's Turned Gourmet: Fish Mousse Quenelles & Apple Pie Cream
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McDonald's Turned Gourmet: Fish Mousse Quenelles & Apple Pie Cream

1 h 15 minPara 4Nutri-Score C€€
de @dannygrubs3 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • fish fillet (breading and bun removed, roughly chopped)Pescado1 pieza
  • french fries (blended into a smooth puree)Fresco150 g
  • apple pie (apples scooped out and mashed)Panadería1 pieza
  • burger bun (thinly spread and baked into tuiles)Panadería1 pieza
  • heavy cream (divided between mousse, puree and sauce)Lácteos300 ml
  • butter (softened)Lácteos60 g
  • egg white (whipped for the mousse and the pie cream)Lácteos3 piezas
  • egg yolk (for the apple pie cream)Lácteos2 piezas
  • sugarDespensa60 g
  • flour (sifted)Despensa20 g
  • fish stock (reduced)Pescado200 ml
  • lemon juice (freshly squeezed)Frutas y verduras15 ml
  • tarragon (chopped)Frutas y verduras5 g
  • parsley (chopped)Frutas y verduras10 g
  • caviarPescado15 g
  • hazelnut (chopped)Frutos secos y semillas20 g
  • saltEspecias5 g
  • white pepper (ground)Especias2 g
  • waterBebidas100 ml

por ración

Nutrición

523kcal

Carbohidratos
44 g
Proteínas
14 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Procesador de alimentos
  • Batidora de vaso
  • Tamiz
  • Bol
  • Varillas
  • Cazo
  • Bandeja de horno
  • Horno
  • silicone mat
  • mold
  • siphon
  • Espátula

paso a paso

Preparación

  1. Prep the McDonald's components

    • Roughly chop the fish fillet after removing the bun and the breading.
    • Scoop the apples out of the apple pie and set them aside.
    • Keep the fries ready for the potato puree.
    Paso 1

  2. Make the fish mousse

    • Place the chopped fish, heavy cream, butter, salt, white pepper and a little water into the food processor.
    • Add the egg white and blend until completely smooth.
    • Push the mixture through a fine sieve to remove any lumps.
    • Chill the fish mousse for a moment.
    Paso 2

  3. Bake the bun tuiles

    • Blend egg, salt, heavy cream and water together.
    • Spread the mixture thinly onto a silicone mat over a mold.
    • Bake until crisp and golden, then leave to cool.
    Paso 3

  4. Make the potato puree

    • Blend the fries until super smooth.
    • Mount with more cream and salt.
    • Transfer the puree into a siphon and charge it.
    Paso 4

  5. Make the apple pie cream

    • Mash the scooped apples and warm them up.
    • Whisk in the egg yolk, sugar and flour.
    • Strain the mixture through a sieve.
    • Cook gently until it tightens up slowly.
    • Add the strained apples back in and set aside to cool.
    Paso 5

  6. Whip the apple pie cream

    • Incorporate the cooled apple pie mixture into the egg whites.
    • Whip until light and airy.
    • Bake in a 450°F oven and come back in 12 minutes.
    Paso 6

  7. Make the green sauce and quenelles

    • Reduce the fish stock a little.
    • Add lemon juice to the fish mousse and shape small quenelles, dropping them into simmering water.
    • Finish the sauce with a little heavy cream, butter, tarragon, parsley, caviar and chopped hazelnut.
    Paso 7

  8. Plate and serve

    • Spoon the green sauce onto the plate.
    • Add the poached fish quenelles and the potato puree from the siphon.
    • Finish with the bun tuiles and serve the apple pie cream as dessert first.
    Paso 8
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