Salmon Steaks with Fish Mousse Recipe
Ingredients
| Green onion | 1 Small | |
| 1/2 pound sole or lingcod fillets | ||
| Egg | 1 | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Salt and white pepper | ||
| 4 salmon steaks, each about 1 inch thick | ||
| Dry white wine | 1 Cup (16 tbs) | |
| Thyme leaves | 1/2 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
Directions
Insert metal blade.
Chop shallot; set aside.
Pull any bones from sole with pliers or tweezers, then cut fish into chunks.
Place fish in work bowl and process continuously until pureed.
Add egg and 1/4 cup of the cream to work bowl; process continuously until combined.
Season to taste with salt and pepper.
Arrange salmon steaks side by side in a 9 by 13-inch baking dish.
Evenly top steaks with sole mixture, then carefully pour wine around them.
Bake, uncovered, in a 450° oven just until mousse topping is lightly browned and salmon steaks look opaque in center (15 to 20 minutes—cut a gash to test).
With a slotted spatula, transfer steaks to a platter; keep warm.
Pour cooking liquid through a wire strainer into a wide frying pan.
Add remaining 1/2 cup cream, thyme, and shallot; bring to a boil over high heat, then boil rapidly until reduced to 1/2 cup.
Reduce heat to low.
Add butter all at once, stirring constantly to incorporate butter as it melts.
Season to taste with salt and pepper.
Spoon sauce over and around steaks.
Chop shallot; set aside.
Pull any bones from sole with pliers or tweezers, then cut fish into chunks.
Place fish in work bowl and process continuously until pureed.
Add egg and 1/4 cup of the cream to work bowl; process continuously until combined.
Season to taste with salt and pepper.
Arrange salmon steaks side by side in a 9 by 13-inch baking dish.
Evenly top steaks with sole mixture, then carefully pour wine around them.
Bake, uncovered, in a 450° oven just until mousse topping is lightly browned and salmon steaks look opaque in center (15 to 20 minutes—cut a gash to test).
With a slotted spatula, transfer steaks to a platter; keep warm.
Pour cooking liquid through a wire strainer into a wide frying pan.
Add remaining 1/2 cup cream, thyme, and shallot; bring to a boil over high heat, then boil rapidly until reduced to 1/2 cup.
Reduce heat to low.
Add butter all at once, stirring constantly to incorporate butter as it melts.
Season to taste with salt and pepper.
Spoon sauce over and around steaks.
Chef
