Difficulty:[usr 3]
Prepare the raspberry shallot sauce:
Peel and finely dice the shallots, in a sauté pan put half the butter to brown over low heat, add the shallots and let them melt until they become transparent without colouring.
Deglaze with the vinegar, let reduce and moisten with the fish stock, let reduce again by 3/4 and whip with the remaining butter (winnowing) until you get a good consistency. Salt and pepper from the mill. Book.
The cake:
Strain the salmon flesh with a cutter, add the heavy cream, salt and pepper from the mill.
Butter 4 small ramekins, cover them with aluminum foil before putting them in a dish with water.
Preheat the oven to th.8 (200°C), put the ramekins in the oven and cook for about 15 minutes. Check for doneness by gently pushing a trussing needle or, failing that, the tip of a knife into a cake, the blade should come out intact.
Use a pot holder to unmold the ramekins in the center of the hot plates, blot while unmolding with a paper towel.
Reheat the raspberry shallot sauce and coat the cakes, streaking them with the sauce.
Decorate to your liking.
A creation of chef Hubert
