Salmon Bavarian

Preparation:

Preparation: Soak the isinglass in a bowl of cold water. In the meantime, heat 250 g of milk and meanwhile, in a saucepan, mix the flour with the butter. Dilute the roux with the hot milk, poured down slowly and in which you have first dissolved the well squeezed isinglass. Keep the mixture on the heat to simmer for about 5 minutes, mixing it often, then pass it into the blender jar and add the three egg yolks and the previously minced salmon. Start the appliance and blend at maximum speed for about a minute, then transfer the mixture into a bowl. Season it with a pinch of salt and a splash of Worcester. Mix it, let it cool down and when it starts to thick (that is when a spoon dipped in the mixture comes out cloudy) stir in the cream, whipped very firm. Divide the Bavarian cream between 8 single-serve molds and put them in the refrigerator for at least 4 hours. Just before serving, dilute the yoghurt with three spoonfuls of mayonnaise and two of cold milk. Pour this sauce on the bottom of 8 individual plates and unmold a small Bavarian cream in the center of each one. Complete with squiggles of ketchup, poured out of a croissant to decorate and with half a peeled pistachio, placed in the center of each Bavarian cream. Serve immediately, or keep the Bavarians in the refrigerator until it's time to bring them to the table. They are an exquisite appetizer and can be accompanied with toasted and warm bread triangles.