Difficulty: Intermediate
Finely grind 200 g salmon fillet in a food processor with salt and pepper. Incorporate 1 whole egg, followed by the cream. Set aside.
Gently mix in the crab meat, taste and adjust seasoning. Butter individual ring molds, line with thin slices of raw farmhouse ham, fill with the mixture, twist tops to form purses and secure with wooden toothpicks.
Blanch the mini gourmet potatoes, mini courgettes and baby onions in salted boiling water for 8 minutes. Drain, then sauté in a little butter. Season to taste.
Infuse the hyssop in 100 g cream, stir in 100 g butter and the chicken stock. Reduce until thickened, then adjust seasoning.
Bake purses in a 170°C oven for 12 minutes. Remove toothpicks, plate a purse centred with warm vegetables, and surround with hyssop cream. Garnish with fried leek julienne and hyssop sprigs.
Culinary Ideas from Chef Hubert
