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III.15.5. Trial with raw salmon, and some butter cooked with orange, lemon, parsley, basil
· 250 g of salmon flesh (from the tail).
· A tasty butter (with orange, lemon, parsley, basil and coriander).
· A deep freeze.
· An electric chopper (graduation of 0.5mm; precision 0.1 mm).
· A sheet of greaseproof paper (40 cm x 60cm).
· A rolling pin.
1. Cut thin slices of fish (approximately 2 mm)
2. On a sheet of greaseproof paper, put the slices side by side.
3. Brush all the surface of greaseproof paper with some butter.
4. Fold the fish in three in the length (to fix the different layers together, it is possible to roll them.
5. Repeat the steps 3 and 4 as often as possible to realize the maximum number of sheets.
6. Put the “millefeuilles” in the deep freeze, and cut some thin slices once frozen.
The “feuilletage” is well realized and the taste of raw salmon and butter is present. The different
layers are visible and they can even be felt in mouth.
III.15.5.4. Discussion/Interpretation :
Slices are much thinner than with the previous experiments. The texture is interesting because
the different sheets of the “millefeuilles” behave differently in the mouth than a classic piece of meat.
Furthermore, the chewing allows the release of fat, which adds another taste to the “feuilletage”. The
Chef likes this new texture and the fact that a very tasty butter was added.
Also, as it is frozen, the “millefeuilles” can be prepared in advance, which saves time. This
technique is easy to introduce in the kitchen, it doesn’t add any particular problems.
III.15.6. Formalization according to the formalism of the dispersed systems xxv:
Puff pastry is obtained by inclusion of butter (B) in an envelope made by dough (D). The envelope
(DsBsD) is stretched and folded up in three on itself, and this is repeated 6 times. This gives this system:
Two sheets of dough (D) side by side can be considered as only one sheet (D)s(D) = D. Thus