Difficulty:[usr 2]
Grind 200 g of salmon with a cutter with salt and pepper, add 1 whole egg, then the cream, set aside.
Mix the crab crumbs with the salmon meat, adjust the seasoning, line the buttered mussels (individual circles) with thin slices of raw ham, then garnish with the stuffing, close each purse by rotating and holding with a wooden spade.
Cook the vegetables in salted boiling water for 8 minutes, drain and sweat in a little butter. Salt and pepper
Infuse the hyssop in 100g of cream, add 100g of butter and the chicken stock, reduce, adjust the seasoning.
Cook the purses in an oven at 170°C for 12 minutes, remove the skewers in wood, place a purse in the center of a plate with the warmed vegetables, surround with a bead of hyssop cream
Decor:julienne of fried leeks, sprigs of hyssop.
Culinary Ideas from Chef Hubert
