Salmon Mousse With Watercress Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 lbs: Skinless salmon fillet,
1/2 tsp: Salt,
1/4 tsp: White pepper,
1/4 cup: Cold water,
1/2 cup: Thinly sliced mushrooms,
3 cup: Fish stock, or clam juice
1 tbsp: Unsalted butter,
2 tbsp: Gelatin,
3: Shallots, peeled and thinly
2 tbsp: Brandy,
1 dash: Tabasco,
2 1/2 cup: Whipping cream, cold
2 cup: Watercress leaves,
2 tbsp: Fish stock,
1/2 cup: Heavy cream,
1/4 tsp: Salt,
1/4 tsp: Pepper,
3/4 cup: Mayonnaise,
Directions:
~------------ FOR THE SAUCE:--------- HEAT THE OVEN TO 350F. Cut
salmon into 1/2-inch cubes, and place in a single layer in a medium
oven-proof skillet. Sprinkle with salt and pepper and set aside.
Sprinkle the gelatin on the cold water to soften, and set aside.
Bring the fish stock to a boil. Pour the boiling stock over the
salmon in the pan and cook over medium-high heat until the stock
returns to a boil. Transfer to the oven and bake, covered with a
sheet of buttered parchment or waxed paper, for 1 to 2 minutes. The
salmon should remain pink inside. Strain the mixture, reserving the
salmon and stock in separate bowls. Melt the butter in a medium
saucepan over medium-low heat. Cook the mushrooms and shallots until
tender, about 2 minutes. Pour in the brandy, turn the heat to high
and light the alcohol with a match. Cook over high heat until the
liquid in the pan is reduced by half. Add the reserved stock and
reduce again by half. Remove from heat, and stir in the gelatin.
Combine the reserved salmon, strained liquid, and Tabasco in a food
processor and puree until smooth. Cool refrigerated until room
temperature, but do not allow it to set. Whip the cream until stiff
peaks form, and fold into the salmon mixture. Pour into a
9-by-5-by-3-inch glass loaf pan, cover with plastic wrap and chill a
minimum of 6 hours or as long as 2 days to set the mousse. To make
the sauce: Place all ingredients except mayonnaise in a blender and
puree until smooth. Transfer to a mixing bowl and stir in mayonnaise.
To serve: Run a knife along the inside of the pan. Dip the pans
bottom into hot water for a few seconds. Turn over onto a serving
platter. Cut into 1/2-inch slices, and serve with the watercress
sauce.
Source from luhu.jp
salmon into 1/2-inch cubes, and place in a single layer in a medium
oven-proof skillet. Sprinkle with salt and pepper and set aside.
Sprinkle the gelatin on the cold water to soften, and set aside.
Bring the fish stock to a boil. Pour the boiling stock over the
salmon in the pan and cook over medium-high heat until the stock
returns to a boil. Transfer to the oven and bake, covered with a
sheet of buttered parchment or waxed paper, for 1 to 2 minutes. The
salmon should remain pink inside. Strain the mixture, reserving the
salmon and stock in separate bowls. Melt the butter in a medium
saucepan over medium-low heat. Cook the mushrooms and shallots until
tender, about 2 minutes. Pour in the brandy, turn the heat to high
and light the alcohol with a match. Cook over high heat until the
liquid in the pan is reduced by half. Add the reserved stock and
reduce again by half. Remove from heat, and stir in the gelatin.
Combine the reserved salmon, strained liquid, and Tabasco in a food
processor and puree until smooth. Cool refrigerated until room
temperature, but do not allow it to set. Whip the cream until stiff
peaks form, and fold into the salmon mixture. Pour into a
9-by-5-by-3-inch glass loaf pan, cover with plastic wrap and chill a
minimum of 6 hours or as long as 2 days to set the mousse. To make
the sauce: Place all ingredients except mayonnaise in a blender and
puree until smooth. Transfer to a mixing bowl and stir in mayonnaise.
To serve: Run a knife along the inside of the pan. Dip the pans
bottom into hot water for a few seconds. Turn over onto a serving
platter. Cut into 1/2-inch slices, and serve with the watercress
sauce.
Source from luhu.jp
Tags
Seafood