150g fresh salmon
400g fresh hake
4 red tomatoes and hard
extra virgin olive oil
juice of 2 lemons
sprigs of dill, salt and pepper.
For bean mousse:
300g green beans
salt and pepper to taste
1 egg yolk
150 to 200g of extra virgin olive oil.
Flatten the fish well, ensuring that they have no skin or bones and then fillet as thin as possible with them.
Prepare a rectangle of plastic wrap and place cooking hake fillets with a few sprigs of enenldo on them also place the salmon with dill and about these the other hake.
Then, using the film itself make a roll trying to make it pretty tight. Wrap the roll in foil and bake Albal in the freezer, where it will be from 6 to 8 hours.
Peel the tomatoes with a potato peel, remove seeds with a spoon, place on paper towels to drain well.
Then, throw in the bowl of Thermomix with salt and grind for 20 seconds on speed 4. Take it out and put a base in large serving bowl. Sprinkle with a thin oil.
Enter in the refrigerator.
Prepare the mousse. Place cooked and drained beans in a glass of Thermomix, well seasoned cooking water, garlic, salt and pepper.
Grind for 30 seconds on speed 4.
Finish time add egg yolks, return the machine and go casting speed 5 oil if it were a mayonnaise. Pour the mousse into a bowl for serving, garnish with sprigs carpaccio with dill and serve with the mousse.