Brussels sprout flan with salmon fillet and wine sauce

Ingredients

Directions

1. 1

   For the flan, clean and wash the Brussels sprouts. Remove a few leaves from the heads. Cook the Brussels sprouts in boiling salted water for about 15 minutes. Drain and puree with the cutting stick of the hand mixer. Add cream and eggs. Season to taste with salt and nutmeg. Pour into 8 cold rinsed metal moulds (116 ml; oval 6 x 8 cm). Leave to stand in a hot water bath on the stove for about 40 minutes

2. 2

   Melt 50 g fat in a pot. Stir in flour and sweat briefly. Add stock, wine and milk while stirring. Bring to the boil, boil for 5 minutes, season with salt and pepper. Wash dill, shake dry, pluck flags from stalks and cut finely except for a little bit for garnishing. Add dill to the sauce, except for a little bit for sprinkling

3. 3

   Wash the fish, dab dry and season with salt. Heat 2 tablespoons of fat in a frying pan. Fry the fish slices for about 6 minutes while turning. Season with pepper. Blanch the Brussels sprouts in boiling salted water for about 2 minutes. Carefully remove the flanges from the moulds. Arrange on plates with fish and sauce. Garnish with dill and sprinkle brussels sprout leaves and dill. Garnish with lemon wedges. Serve with rice

4. 4

   Preparation time approx. 1 hour 10 minutes