Darne De Saumon A La Neva
|Boiling salted water||4 Cup (64 tbs)|
|Carrots||2 , peeled and diced|
|Onion||1 Large, chopped|
|Parsley sprigs||3 , chopped|
|Stalk celery||1 , chopped|
|Oil||1 Cup (16 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Black caviar||3 Ounce|
|Minced lettuce||2 Cup (32 tbs)|
In the boiling salted water, cook the carrots, onion, parsley, and celery for about ten to fifteen minutes.
Season with the black pepper.
Cut the fish to desired size.
Add to the vegetable pot and cook about fifteen minutes.
Set aside to cool.
Remove the bones and skin from the fish and discard.
Cover and refrigerate the fish.
Meanwhile, prepare the Mayonnaise Colee by beating the egg yolks.
Add the oil little by little.
Season with the salt and mustard.
Stir in the vinegar.
In the top of a double boiler, soak the gelatin in the water.
Dissolve over hot water.
Stir into the mayonnaise until well blended.
Arrange the salmon pieces on a platter.
Cover each with a little mayonnaise.
Garnish each salmon with quarter teaspoon black caviar.
Cover and chill for ten minutes.
Spoon on or brush with more mayonnaise.
Layer a serving dish with the minced lettuce.
Arrange the decorated salmon pieces over the top.
Arrange tartelettes, some filled with cucumber, others with beets, around the dish.
This dish, which is very attractive for cold buffet parties, can be prepared a day ahead.