Salmon Mousse Recipe
Ingredients
| 1lb salmon steak | ||
| Butter | 1/4 Cup (16 tbs) | |
| Heavy cream | 1/4 Cup (16 tbs) | |
| Sherry | 2 Tablespoon | |
| Water | 2 Cup (16 tbs) (For court bouillon) | |
| Juice of 1/2 lemon, or 1/2 cup white wine | ||
| Salt | 1/2 Teaspoon (For court bouillon) | |
| Peppercorns | 6 (For court bouillon) | |
| Bouquet garni | ||
| Milk | 1 1/2 Cup (16 tbs) (For bechamel sauce) | |
| Bay Leaf | 1 (For bechamel sauce) | |
| Ground mace | 1/4 Teaspoon (For bechamel sauce) | |
| Peppercorns | 6 (For bechamel sauce) | |
| Onion slice | 1 (For bechamel sauce) | |
| Butter | 3 Tablespoon (For bechamel sauce) | |
| Flour | 3 Tablespoon (For bechamel sauce) | |
| Salt | To Taste (For bechamel sauce) | |
| Gelatin envelope | 1/2 (To finish) | |
| 3/4 cup canned consomme | ||
| Cucumber | 1/2 , finely sliced (To finish) | |
| Souffle dish (1 1/2 quart capacity) | ||
Directions
For court bouillon, simmer all ingredients in a covered saucepan for 10 minutes and strain.
Put salmon in a pan, pour over hot court bouillon and bring to a boil.
Cover and simmer gently for 12-15 minutes or until salmon flakes easily.
Cool, drain fish on paper towels and remove all skin and bones.
Watchpoint: the court bouillon must just tremble' throughout the cooking time.
If you prefer to cook the salmon in the oven with the court bouillon, cover it with foil and bake in a moderately low oven (325°F) for 20-25 minutes or until it flakes easily, basting often.
To prepare bechamel sauce: infuse milk by bringing it almost to a boil with bay leaf, mace, peppercorns and onion.
Keep hot 5-7 minutes and then strain.
In a saucepan melt the butter and, when foaming, remove from heat and stir in flour.
Add infused milk and bring sauce to a boil, stirring constantly.
Season to taste and simmer 2 minutes.
Remove from heat and cool.
Cream the 1/4 cup butter and whip cream until it holds a shape.
Pound salmon in a bowl with a wooden spoon or end of a rolling pin, or in a mortar and pestle.
Watchpoint: pounding the salmon is important.
It breaks down the fibers of the fish so it will hold the sauce and butter without separating.
Beat cold bechamel sauce and butter into salmon.
Fold in cream and sherry, taste for seasoning and add a few drops of red coloring if mixture is very pale.
Turn mousse into the souffle dish, smooth the top with a palette knife and chill 15 minutes until firm.
To make aspic, sprinkle gelatin over 3 tablespoons consomme in a small saucepan; stand 5 minutes or until spongy.
Then dissolve over a pan of hot water and stir into remaining consomme.
If you like, a little sherry or brandy can be added to the aspic to improve the flavor.
Spoon a thin layer of aspic over salmon and chill; when set, arrange cucumber slices on top, dipping each slice first in liquid aspic.
When this garnish is set in position, fill dish with remaining aspic.
Put salmon in a pan, pour over hot court bouillon and bring to a boil.
Cover and simmer gently for 12-15 minutes or until salmon flakes easily.
Cool, drain fish on paper towels and remove all skin and bones.
Watchpoint: the court bouillon must just tremble' throughout the cooking time.
If you prefer to cook the salmon in the oven with the court bouillon, cover it with foil and bake in a moderately low oven (325°F) for 20-25 minutes or until it flakes easily, basting often.
To prepare bechamel sauce: infuse milk by bringing it almost to a boil with bay leaf, mace, peppercorns and onion.
Keep hot 5-7 minutes and then strain.
In a saucepan melt the butter and, when foaming, remove from heat and stir in flour.
Add infused milk and bring sauce to a boil, stirring constantly.
Season to taste and simmer 2 minutes.
Remove from heat and cool.
Cream the 1/4 cup butter and whip cream until it holds a shape.
Pound salmon in a bowl with a wooden spoon or end of a rolling pin, or in a mortar and pestle.
Watchpoint: pounding the salmon is important.
It breaks down the fibers of the fish so it will hold the sauce and butter without separating.
Beat cold bechamel sauce and butter into salmon.
Fold in cream and sherry, taste for seasoning and add a few drops of red coloring if mixture is very pale.
Turn mousse into the souffle dish, smooth the top with a palette knife and chill 15 minutes until firm.
To make aspic, sprinkle gelatin over 3 tablespoons consomme in a small saucepan; stand 5 minutes or until spongy.
Then dissolve over a pan of hot water and stir into remaining consomme.
If you like, a little sherry or brandy can be added to the aspic to improve the flavor.
Spoon a thin layer of aspic over salmon and chill; when set, arrange cucumber slices on top, dipping each slice first in liquid aspic.
When this garnish is set in position, fill dish with remaining aspic.
Chef
