Banana pie, Salmon terrine and Parmesan puff Ingredients

Banana pie with guava, the recipe that reminds childhood

Ingredients for mold with the removable bottom of 24cm diameter (6 people):

Pasta:

1/4 1 1/4 cup all-purpose flour

100g cold unsalted butter

1 egg plus 1 yolk

1 tablespoon of sugar

pinch of salt

Filling:

350g creamy guava

6 sliced ​​ripe dwarf bananas

cinnamon to taste

Procedures to prepare it:

Preheat the oven to 180C. Place the flour in a bowl, the chilled butter cut into cubes, pinch of salt and sugar. Mix with your fingertips until it forms a flour. Add the whole egg and the yolk and mix until it forms a uniform mass. Wrap in plastic wrap and freeze for 1 hour.

Open the dough, line the mold, place beans on top (to serve as weight) and bake for 12 minutes. As soon as the dough has browned, remove the beans (they can no longer be eaten) cover the bottom with creamy guava and over the guava stick alternating the banana slices.

Sprinkle with cinnamon and bake for 15 minutes. (If the banana was not very ripe, turn off the oven and leave the pie for another 10 minutes for the banana to reach the point). You can eat warm or cold creamy guava can be made by taking the guava into pieces with a little water and stir until creamy.

Salmon terrine, a dish made for a special occasion

Ingredients for 30cm rectangular shape (8 people):

700g fresh salmon

400g smoked salmon, 1,5l fish stock (1 onion, 1/2 carrot, 1 celery stalk, a piece of fish - whatever you have at home)

100ml fresh cream juice of 1 lemon tahiti

1/2 pot (85g) plain yogurt, 2 tablespoons chopped ciboulette (thin chives)

1 sheet of unflavored gelatin (or 2g - 1 scoop of powdered gelatin coffee)

salt and pepper to taste

250g of mango (more green) cut into cubes

50g capers

50g chopped fennel

2 tablespoons chopped ciboulette, 150ml olive oil

salt and pepper to taste

Procedures to prepare it:

Prepare the fish broth by placing a drizzle of olive oil in the pressure cooker, the coarsely chopped onion, carrot and celery, a piece of fish. Saute for 5 minutes, add 1.5 l water, salt, and a little vinegar. Leave to cook for 15 min. Strain and reserve. Place the fresh salmon on a baking sheet, cover all of it with the strained hot fish stock, cover the pan with aluminum foil and place in a preheated oven at 180C for 20 minutes. Remove the salmon from the pan, let it warm and splinter it.

Prepare the mold: wet with water and cover the entire bottom and sides with plastic wrap. Spread the smoked salmon slices on the bottom and sides of the pan. What is left (must be 100g left) cut into cubes and mix with the salmon cooked in chips.

Whip 100ml of cold cream until firm. Using a spatula, gradually add the lemon juice and stir. Add the yogurt and stir to incorporate. Place the gelatin sheet in a jar with cold water and as soon as it softens, place it in a small pan with 2 or 3 tablespoons of fresh cream and bring to the fire just to warm and the gelatin to melt. Strain this gelatin and as soon as it is warm/cold place it in the bowl with the cream mixture. Place this mixture on top of the two types of salmon together. Add ciboulette and salt / pim. and placed in the form already lined with salmon. Freeze for at least 2 hours and serve with vinaigrette (mix all ingredients).

A quick recipe to accompany a good wine before dinner

Parmesan puff

Ingredients for 25 puffs:

1 packet frozen Arosa puff pastry

50g grated Parmesan cheese

1 egg yolk

salt to taste

Procedures to prepare it:

Preheat the flange to 180C. Defrost the puff pastry for 30 minutes. With it already thawed, but still cold, cut 1 cm wide slices across the dough. Brush the sliced ​​dough with the egg yolk. Sprinkle with freshly grated Parmesan cheese over the entire dough. Twist each slice and place one slice next to the other in a non-stick shape. (NO need to grease or flour the form)Salt over all slices. Place in the preheated oven for 15 minutes. Remove from the pan, place in tall glasses, and serve with a glass of good wine. My family and I liked it so much it ended up being our dinner.