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Features for "Salmon Mousse Supreme"
Served as appetizer. Non-vegetarian dish.
Ingredients for "Salmon Mousse Supreme" (Click here for measurement conversion) 350 gm Salmon Steaks (12 oz)
1 Onion, diced
75 gm Carrots, sliced (3 oz)
2 Bay Leaves
10 Black Peppercorns
Salt (to taste)
Pepper (to taste)
150 ml White Wine (1/4 pint)
240 ml Water (16 Tablespoons)
23 ml Gelatin (4 1/2 teaspoons)
300 ml Milk (1/2 pint)
25 gm Butter or Margarine (1 oz)
30 ml plain Flour (2 Tablespoons)
75 ml Mayonnaise (5 tablespoons)
10 ml Lemon Juice (2 teaspoons)
150 ml Whipping Cream (lightly whipped, 5 oz)
1 Egg White (whisked until stiff)
15 ml medium Sherry (1 Tablespoon)
5 ml Vinegar (1 teaspoon)
10 cm piece Cucumbers (4 inch)
Melba Toast or Crackers (to serve)
Method for "Salmon Mousse Supreme"
Place the salmon steaks in a small shallow pan, add half the onion, half the carrots, one bay leaf, 5 peppercorns and a good pinch of salt, spoon over half the wine (75 ml/5 Tablespoons) with some of the water (75 ml/5 Tablespoons).Cover and slowly boil, then simmer gently for 15 minutes (covered). Remove the salmon pieces (Reserve the cooking liquid). Gently peel off the skin and using two forks gently flake the flesh, removing any bones. Place the fish to one side to cool and boil the reserved cooking liquid down until it it reduced by half, strain it and reserve it again. To make the mousse, sprinkle 15 ml( 3 teaspoons) gelatine into 45 ml (3 Tablespoons) water in a small cup and mix well, leave until totally disolved (several minutes).Bring the milk to the boil with the rest of the sliced onion, carrot, bayleaf and peppercorns then leave to infuse for 10 minutes. Melt butter, and off the heat add flour and then strain the milk mixture into this. bring to the boil and boil for several minutes, stirring all the time. Take off the heat and while still warm, mix in the gelatine mixture. Once the sauce is cooked, add it, with the fish and a little of the reserved fish stock to a food processor (or use a stick blender) and pulse only for a few seconds so that the fish still retains some texture. Slowly add the mayonnaise and whipped cream and fold through the mousse. Whisk the egg white until stiff but not dry, and fold it well into the mousse mixture. Pour the mixture into an oiled 18cm (7 inch) soufflé dish, smooth the surface, cover and refridgerate about 2 hours to set. Make aspic by soaking the remaining gelatine in 30 ml (2 Tablespoons) water and dissolving it, stir in the remaining wine, sherry, vinegar, water( 90ml/6 tablespoons) and season. refrigerate for 1 hour to set. Turn Mousse out on to a flat dish and dab with kitchen paper very gently to absorb any excess oil from the dish, Turnthe aspic out in a sheet of greasproof paper and chop roughly. Slice cuccumber very thinly and press gently around the sides of the salmon mouse. Garnish with aspic and serve with melba toast.
Comments
Preparation time: 1 1/2 hours
Cooking time: 3 1/2 hours
Serves: 8
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