Salmon Ballotine delicate and fragrant

1 Pour the whiting flesh into your mixer or blender with your egg whites, salt and cayenne pepper, run for 1 minute then incorporate 2 spoonfuls of your very cold cream, blend then repeat until the cream is used up. Transfer to a bowl, cover with plastic wrap and refrigerate.

2 Cook your vegetable cubes separately for 1 minute in boiling salted water then refresh under ice water and drain.

3 Lay out a large sheet of parchment paper, add a drop of oil then place one salmon fillet skin side down on the paper, salt and pepper, then spread half of the farce along the entire length, take your vegetable cubes and scatter them by pressing them in slightly, then cover with the other half of the farce and place the other salmon fillet head to tail with the skin side facing outward.
Roll the parchment paper like a large sausage and tie it up (every 4 cm) closing the ends well.

4 In a large wide pan place your salmon ballotine and the head beside it then pour your cold fish stock which should cover it, bring to a boil and cook for 40 minutes at a gentle simmer then let the ballotine and head cool on a rack.

5 Take and bring back to boil 1.1 qt (1 liter) of your salmon stock then incorporate your gelatin leaves softened in cold water, stir then set aside to cool.
When you see that your jelly is half set, unwrap your salmon then place it on a rack with the head repositioned at the end, spread a little of your jelly then arrange your decorations tarragon leaves etc then apply another layer of jelly carefully, transfer to a large platter and serve with a good mayonnaise (prepared with the 4 remaining egg yolks) for example with a little saffron in it and small shrimp tails cut into very small cubes.