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LOCATION: Recipes >> Fish >> Salmon Mousse 01

Print this Recipe    Salmon Mousse 01

Salmon Mousse with Watercress Sauce
Yield: 4 servings

1 1/4 lb skinless salmon fillet
1/2 tsp salt
1/4 tsp white pepper
1/4 cup cold water
1/2 cup thinly sliced mushrooms
3 cup fish stock (or clam juice)
1 Tbsp unsalted butter
2 Tbsp gelatin
3 shallots, peeled and thinly
2 Tbsp brandy
1 ds Tabasco
2 1/2 cups whipping cream
2 cups watercress leaves
2 Tbsp fish stock
1/2 cup heavy cream
1/4 tsp salt
1/4 tsp pepper
3/4 cup mayonnaise

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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