SALMON MOUSSE

Salmon Mousse image

Provided by Pierre Franey

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 pound skinless boneless salmon fillet, cut into one-inch pieces
1/8 teaspoon freshly ground nutmeg
1 dash cayenne pepper
Salt and freshly ground white pepper to taste
1 egg
1 1/2 cups heavy cream
1 tablespoon butter

Steps:

Place fish in bowl of a food processor or blender. Add nutmeg, cayenne, salt and pepper. Using chopping blade, blend for about 15 seconds. As blade turns, add egg, then the cream. Blend a few seconds more until smooth.
With pastry brush, butter a two- quart steam pot and press the mixture evenly into it. Smooth top with a rubber spatula. Cover, place steam pot over boiling water and steam over high heat for about 20 minutes or until internal temperature reaches 140 degrees.
Remove and invert mousse onto serving dish and serve with a sauce. (A beurre blanc, mushrooom sauce with sherry or a tarragon-cream sauce is appropriate).

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 17 grams, Sodium 337 milligrams, Sugar 2 grams, TransFat 0 grams

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #appetizers #lunch #snacks #seafood #australian #no-cook #refrigerator #dinner-party #holiday-event #dips #easter #spreads #salmon #fish #dietary #inexpensive #saltwater-fish #brunch #equipment #presentation #served-cold #technique #4-hours-or-less