as the temperature exceeds °C,
turn down the heat and keep the liq-
uid at a constant temperature of °
to ° C for minutes.
In the meantime, prepare the garlic
mousse. Heat up the butter with the
crushed garlic clove until small brown
pits begin to form on the bottom of
the pot. Remove the pot from the
stove and let it cool down. Froth up
egg yolk and white wine in a small
pot with a wire whisk until it begins to
form a mousse. Remove the pot from
the stove, gradually add the butter in
knobs and season the garlic mousse
with salt and pepper.
Remove the salmon from the ecom-
pact and arrange it on plates with the
leeks and the garlic mousse.
EN
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