How to Make Perfect Bûche truite fumée au citron
Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Easiest Way to Make Any-night-of-the-week Bûche truite fumée au citron. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Bûche truite fumée au citron, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bûche truite fumée au citron delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Bûche truite fumée au citron is Pour 8 personne. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few components. You can have Bûche truite fumée au citron using 16 ingredients and 16 steps. Here is how you cook it.
C'est une recette que j'ai faite en suivant la recette de David Gallienne, en vidéo sur la page Facebook de Magimix. J'ai simplement remplacé le saumon fumé par de la truite fumée et le yuzu par du citron bio..J'ai utilisé des zestes de citron, de l'aneth en poudre et des cramburries séchées pour le décor. Pour la cuisson des blinis, je me suis servi d'un gaufrier en cuisson moelleuse. Je vous mets les liens pour la recette et la vidéo... https://www.magimix.fr/recettes/buche-saumon-yuzu https://www.facebook.com/Magimix/videos/754656868458373/ #recettesdefete #decembre #dumoisencours #homefoodmagimix #cookexpertmagimix #homefoodmagimix
Ingredients and spices that need to be Prepare to make Bûche truite fumée au citron:
- Pour les blinis :
- 225 g farine t45
- 3 oeufs
- 30 cl lait
- 15 g levure de boulanger fraîche ou un sachet de sèche
- 2 pincées de sel
- Pour la bûche
- 8 tranches de truite fumée
- 200 g crème liquide
- 200 g truite fumé
- 100 g mascarpone
- 2 cc jus de citron
- 3 feuilles de gélatine
- 1 cc d'aneth ciselée
- Zestes du citron
- Cramburries séchées
Instructions to make to make Bûche truite fumée au citron
- POUR LES BLINIS :
- Séparer les blancs des jaunes d'oeufs.
- Dans la cuve inox munie de la lame, mettre le lait et la levure et lancer le programme PAIN / BRIOCHE
- Au bout d'une minute, le programme s'arrête : ajouter les jaunes d'oeufs, la farine et le sel et appuyer sur AUTO pour relancer le programme.
- Transvaser dans un récipient genre cul-de-poule et laisser reposer 30 mn à température ambiante.
- Dans la cuve inox propre et sèche munie du batteur, mettre les blancs et lancer BLANCS EN NEIGE 3 MN / VIT 5 / 0° sans oublier de retirer le bouchon
- Ajouter les blanc à la première préparation et cuire les blinis au gaufrier façon gaufres moelleuses.
- POUR LA BÛCHE :
- Mettre la gélatine à refroidir dans de l'eau froide.
- Dans la cuve inox munie de la lame, mettre les 200 g de truite fumée, les 200 ml de crème liquide et les 2 cc de jus de citron puis lancer EXPERT 5 MN / VIT 2A / 80 °
- Ajouter les feuilles de gélatine et appuyer sur la touche pulse pour obtenir un mélange homogène
- Laisser refroidir quelques minutes et ajouter le mascarpone et l'aneth ciselée puis lancer EXPERT 1 MN / VIT 3 / 0°. Transvaser dans un cul-de-poule couvrir et mettre au frigo pendant au moins 2 heures.
- Disposer les tranches de truites fumées en rectangle sur un film étirable et les abaisser au rouleau.
- Sortir la préparation de la mousse du frigo et l'assouplir en mélangeant vigoureusement avec la spatule silicone puis la répartir uniformément sur la truite fumée
- Rouler la bûche et bien serrer avec le film étirable. L'enserrer avec un deuxième film étirable et mettre au frigo au moins 1 heure.
- Démouler la bûche comme montré sur la vidéo (voir lien cité plus haut) et décorer avec les zestes de citron, les cramburries séchées et de l'aneth ciselée
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