Salmon mousseline gyozas

For the salmon mousseline:

• Clean the salmon and cut it into cubes.
• Peel the prawns.
• Blend the salmon and prawns with the thermomix, a mixer or a morter until you get a smooth puree.
• Incorporate the egg white.
• Add in the heavy cream and season with salt and black pepper.

For the gyozas:

• Place a wonton sheet on the palm of your hand.
• Dampen the ends of the wonton sheet.
• Place the filling in the centre.
• Fold it in the shape of a gyoza: round up the gyoza into your palm, stick the ends together diagonally and make three kinks. Now, stick the superior end to the inferior one.

For the side dish:

• Cut the cabbage into julienne. Blanch it and rinse through running cold water. Drain.
• Cut the garlic in brunoise.
• Cut the marinated bacon in small cubes.

To decorate:

• Fry some kale or arugula leaves.

PLATING AND SERVING

• Grease a non-stick pan. Cook the gyozas until golden brown on the bottom.
• In a bowl, mix some cold water or cold fumet with the cornstarch.
• Pour this mixture over the gyozas (about 1/2 cm of the pan). Cover the pan and let the gyozas steam until the liquid evaporates completely.
• Sauté the garlic and bacon in another pan. Add in the cabbage.  
• Sauté and season.
• Place the gyozas on the plate over a base of sautéed cabbage.
• Decorate with the fried leaves.