Salmon Mousse And Quick Fresh Tomato Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Very cold skinless boneless,
1 dash: Tabasco or to taste,
-salmon fillets, cut in
3/4 cup: Half-and-half,
1 Inch: cubes,
3/4 cup: Sour cream,
1/8 tsp: Freshly grated nutmeg,
1 tsp: Soft butter,
Salt and freshly ground,
1: Preheat the oven to 400,
-pepper to taste,
-F.,
1 each: Egg,
Directions:
2. Place the salmon in the container of a food processor. Add
salt, pepper, nutmeg and Tabasco. Add the egg and blend for 10
seconds. Combine the half-and-half and heavy cream. Add the cream
mixture and continue blending for about 30 seconds until the
mixture has a fine texture.
3. Grease the inside of four 1 1/2-inch souffle dishes with the
butter. Spoon an equal portion of the mixture into each souffle
dish. Smooth over the tops and cover loosely with aluminum foil.
4. Place the dishes in a high-sided metal pan and pour hot water
halfway up the sides of the dishes. Place the pan on top of the
stove and bring the water to a boil. Transfer the pan to the
bottom of the oven and bake for 20 minutes.
5. Determine the doneness by inserting a thermometer into the
mousse. If the thermometer registers 140 F. or if the end comes
out clean, the mousse is done. Unmold onto a warm plate and serve
with tomato sauce.
Quick Fresh Tomato Sauce
2 tbsp butter
1 tbsp finely chopped shallots
4 ea ripe plum tomatoes, cored and cut in small cubes
1 tbsp tomato paste
1/2 cup fresh or canned chicken broth
1 ea sprig fresh thyme or 1/4 tsp dried
1 ea bay leaf
Salt and freshly ground pepper to taste
4 ea sprigs fresh thyme or coriander leaves for garnish
1. Melt the butter in a saucepan over medium heat. Add the
shallots and garlic. Cook, stirring, until wilted; do not brown.
2. Stir in the tomatoes, tomato paste, broth, 1 thyme sprig, bay
leaf, salt and pepper. Cook, stirring occasionally, for about 10
minutes.
3. Discard the thyme sprig and bay leaf. Put the mixture in a food
mill or food processor. Blend to a fine puree. Return the sauce to
the pan and warm. Serve hot over the mousse, placing a thyme sprig
over the center of each for garnish.
Source: The Berkshire Eagle April 15, 1991
Source from luhu.jp
salt, pepper, nutmeg and Tabasco. Add the egg and blend for 10
seconds. Combine the half-and-half and heavy cream. Add the cream
mixture and continue blending for about 30 seconds until the
mixture has a fine texture.
3. Grease the inside of four 1 1/2-inch souffle dishes with the
butter. Spoon an equal portion of the mixture into each souffle
dish. Smooth over the tops and cover loosely with aluminum foil.
4. Place the dishes in a high-sided metal pan and pour hot water
halfway up the sides of the dishes. Place the pan on top of the
stove and bring the water to a boil. Transfer the pan to the
bottom of the oven and bake for 20 minutes.
5. Determine the doneness by inserting a thermometer into the
mousse. If the thermometer registers 140 F. or if the end comes
out clean, the mousse is done. Unmold onto a warm plate and serve
with tomato sauce.
Quick Fresh Tomato Sauce
2 tbsp butter
1 tbsp finely chopped shallots
4 ea ripe plum tomatoes, cored and cut in small cubes
1 tbsp tomato paste
1/2 cup fresh or canned chicken broth
1 ea sprig fresh thyme or 1/4 tsp dried
1 ea bay leaf
Salt and freshly ground pepper to taste
4 ea sprigs fresh thyme or coriander leaves for garnish
1. Melt the butter in a saucepan over medium heat. Add the
shallots and garlic. Cook, stirring, until wilted; do not brown.
2. Stir in the tomatoes, tomato paste, broth, 1 thyme sprig, bay
leaf, salt and pepper. Cook, stirring occasionally, for about 10
minutes.
3. Discard the thyme sprig and bay leaf. Put the mixture in a food
mill or food processor. Blend to a fine puree. Return the sauce to
the pan and warm. Serve hot over the mousse, placing a thyme sprig
over the center of each for garnish.
Source: The Berkshire Eagle April 15, 1991
Source from luhu.jp