Salmon mousse with watercress sauce
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Salmon mousse with watercress sauce
  Salmon    Mousse    Seafood    Sauces  
Last updated 6/12/2012 1:21:13 AM. Recipe ID 53309. Report a problem with this recipe.
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      Title: Salmon mousse with watercress sauce
 Categories: Seafood
      Yield: 4 Servings
 
  1 1/4 lb Skinless salmon fillet
    1/2 ts Salt
    1/4 ts White pepper
    1/4 c  Cold water
    1/2 c  Thinly sliced mushrooms
      3 c  Fish stock (or clam juice)
      1 tb Unsalted butter
      2 tb Gelatin
      3    Shallots, peeled and thinly
      2 tb Brandy
      1 ds Tabasco
  2 1/2 c  Whipping cream, cold
      2 c  Watercress leaves
      2 tb Fish stock
    1/2 c  Heavy cream
    1/4 ts Salt
    1/4 ts Pepper
    3/4 c  Mayonnaise
 
  ~------------ 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 pan's
  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.
 




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Recipe ID 53309 (Apr 03, 2005)

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