Fish Galantine

Cut salmon very finely and put in a cutter form with the liquid whipped cream. Season with a little salt and grind to a farce.

Stir in egg white and season with vermouth, mustard powder and cayenne pepper. Transfer to a suitable bowl and stir in the whipped cream.

Lay the sole fillets out level on a buttered aluminum foil, very close together. Season with salt and juice of one lemon. Brush the farce and carefully roll up into a galantine.

The aluminum foil will hold the shape in place. Put the galantine into the boiling water and let it stand for 10 min. Now cool, fold in from the foil and cut open.

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