3 large cooked artichokes
1 tablespoon of white gelatin, unsalted
2 tablespoons of water
1 tablespoon of dry white wine
100g of thin salmon or defatted fish fillets
1/3 cup of fresh heavy cream
Salt and black pepper to taste
1/2 tablespoon of lemon juice
For the sauce
2 tablespoons of finely chopped green onion (only the white part)
4 tablespoons of vinegar
4 tablespoons of cold butter
1 cup of fresh heavy cream
2 tablespoons of natural yogurt
3 large cooked artichokes
1 tablespoon of white gelatin, unsalted
2 tablespoons of water
1 tablespoon of dry white wine
100g of thin salmon or defatted fish fillets
1/3 cup of fresh heavy cream
Salt and black pepper to taste
1/2 tablespoon of lemon juice
For the sauce
2 tablespoons of finely chopped green onion (only the white part)
4 tablespoons of vinegar
4 tablespoons of cold butter
1 cup of fresh heavy cream
2 tablespoons of natural yogurt
Remove the leaves from the artichokes and, with a spoon, scrape out all the flesh from each leaf
Remove the fibrous part from the base and cut into small pieces
Mix with the extracted flesh
In a saucepan, dissolve the gelatin with water and wine over low heat
Remove from heat
Process or blend the artichoke flesh until smooth
Add the dissolved gelatin and mix
Assemble four molds, each holding 1/2 cup, with salmon fillets, leaving excess above the rim
Gently whip the heavy cream until thickened
Mix with the artichoke paste
Season with salt, pepper, and lemon juice
Divide among the molds and fold any remaining fish fillets up over the top
Cover with plastic wrap
Refrigerate for 3 hours or until firm
For the sauce: Bring green onion and vinegar to a simmer, then reduce almost entirely
In low heat, add one piece of butter at a time, whisking with a wooden spoon or silicone spatula, until fully incorporated
Add another piece when butter is well dissolved in the sauce
Stir in heavy cream and remove from heat
Allow to cool slightly
Add yogurt and season with salt and pepper
Mix
To serve, unmold the mousses onto individual plates and place the sauce alongside
Note: If desired, garnish with roasted zucchini slices.
