Gourmet lunch – 2. Salmon Mousse

Category: Fish dishes
Gourmet lunch – 2. Salmon Mousse

Ingredients

Fresh salmon OK. 1 kg
COUR BOUYON:
Water 250 ml
Dry white wine 150 ml
Bay leaf 2 pcs
Thyme 1 tsp
Klute onion with 4 cloves 1 PC.
Limequat, kumquat 3 pcs
MUSSE BASIS:
Cour-bouillon boiled to 200 ml
Butter 3 tbsp. l.
Flour psh. 3 tbsp. l.
Sage fresh / dried 2 sheets / 0.5 tsp
Salt and pepper to taste
MOUSSE:
Lemon juice 20 ml
White crushed crackers 150 ml
Tabasco sauce (optional) 0.5 tsp
Tamarind, pasta (optional) 1 tsp
Grated onion. 1 PC.
Fresh parsley (optional) 1 tbsp. l.
Fresh chili taste
Red sweet pepper 1 PC
Eggs 2 pcs

Cooking method

  • So, you have already touched the "Haute Cuisine" (haute cuisine) visiting the detective-epicurean Nero Wolfe - the first change on the menu for you was Madrilene, "Madrid-style consommé."
  • ***
  • And now I propose to feast on fish.
  • ***
  • Gourmet lunch – 2. Salmon Mousse
  • ***
  • As you can see, I managed to find only fresh trout, and I did not like frozen salmon in this dish.
  • ***
  • Of course, there is fish without fish, but if there is an opportunity to buy any fresh from red fish, then buy at least salmon, even coho salmon, the main thing here is freshness!

  • PREPARATION
  • I.
  • For a wine and water chicken bouillon, add bay leaves, thyme, 3 orange kumquats and 3 green limequats, cut into rings (see product photos), and a klute onion, boil for 5 minutes.
  • Of course, the exotic - kumquats-limequats - can be replaced with lemon, I have done this before.
  • But in any work, chance sometimes leads to brilliant results))) the aromas of these small orange-green fruits (left over from one sweet experiment) have brought such an exquisite note to the mousse that now I will only use this option.
  • II.
  • Without straining the above ingredients, boil the salmon in it for 15-25 minutes. Take out the fish (do not pour out the broth!), Remove the bones and skin.
  • III.
  • Divide the pulp into small pieces and combine in a large bowl with lemon juice, crushed breadcrumbs, Tabasco sauce or tamarind paste, grated onions, finely chopped parsley, and diced fresh hot and sweet peppers.
  • I do not like vinegar, wherever and in whatever quantity it is, so I replace Tabasco sauce with sour tamarind paste, and make up for the pepper spice by adding fresh chili.
  • And I crushed the flesh of the fish too much, crumbled it with my fingers, because I chose bones very carefully - well, they completely discourage my appetite, even if the fish is delicious ...
  • IV.
  • Boil the bouillon chicken in half, up to 200 ml, and prepare a thick sauce on it:
  • (for my taste - let the broth be less, the more - otherwise the mousse will turn out to be too tender, souffle-like ...)
  • Melt the butter and fry the flour in it until golden brown. Gradually pour the broth into the flour, rubbing thoroughly with a whisk so that there are no lumps. Season with salt, pepper and sage.
  • V.
  • Add the sauce to the salmon bowl, then gently stir in the beaten eggs.
  • Vi.
  • Put the salmon mass in a greased form (or molds - if you like it in portions, like me))).
  • Place the salmon tins in a deep baking sheet (or frying pan) filled with hot water and place in an oven preheated to 160 C for 45-60 minutes (depending on the size of the pan).
  • The finished mousse will have a firm surface.
  • Vii.
  • Remove the mousse from the oven, after 5-10 minutes, carefully turn the mold onto a preheated dish.
  • The mousse is delicious both warm and cold.
  • Serve the mousse with sour cream and dill sauce and a light assorted greens salad.
  • There are capers in the product photo - salted, not pickled! So I wanted to try to make a sauce with them, but the mousse turned out to be so delicate, I would say - an exquisite taste that I decided to abandon the harsh notes in the sauce. I made sour cream and dill - and did not regret it! This simple sauce very harmoniously sets off and complements the mousse. And yet - there may be little of it (sauce))), but not much!
  • The salad in the photo is arugula, radicchio, romano, savoy cabbage, leeks and tomatoes.
  • Gourmet lunch – 2. Salmon Mousse
  • Bon Appetit!
  • Cours-bouillon (court-bouillon) - an aromatic broth in which fish, lobster, lobster, shrimp are boiled or stewed in French cuisine. Such a broth is prepared with dry white wine, lemon juice, onions, celery, carrots, herbs and spices - in such an environment the fish does not boil (it is completely immersed in the broth).
  • Clute (cloutё) is a French cuisine term (literally "studded with nails"), which refers to foods stuck with dried clove buds. For example, a klute onion - peeled from the husk, into which 5-6 clove heads are stuck and used as a flavoring when boiling broths or stewing.
  • Or a clout orange, a fragrant Christmas decoration ...
  • Tamarind or Indian date - edible, large pods of a tree of the legume family, with a sweet and sour fleshy pulp and small seeds. Unripe pods, fresh and dried, are added to various dishes and sauces to give them a sour fruity note.
  • Tabasco - the "king" of all pepper sauces, the basis of which is Tabasco hot pepper. For its preparation, fresh pods are ground, salted and fermented in wooden barrels for three years. And it would be very interesting to try, if not for the last stage of preparation - before bottling - adding vinegar ...

The dish is designed for

6-8 servings

Note

Unlike the first change - Madrilien, here - for balance - a lengthy recipe and a very small quote:

A Window for Death (1957), Rex Stout

"... By nine o'clock, until Dr. Buhl arrived, Wolfe and I had already entered into the dining room four pounds of salmon mousse made according to Wolfe's own recipe, as well as a small portion of summer salad, and returned to the office."

Translators should have put in quotation marks the word "small", since (in the original) Archie Goodwin explains in his derisive manner that they ate a whole salad peck - this American measure of volume is almost 8 liters! And the word pecker on am. slang means glutton.
Yes, how else to call those who together "capitalized" 1.6 kg of mousse, not counting 8 liters of salad!


But I am sure, despite the abundant second break, no one will give up the exquisite dessert:
Menu for today:
1.
[url = https: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146948.0] Madrilene with beet juice and red caviar[/ b]
2.
Salmon mousse, summer salad
3.
Chestnut cream with hoppy figs
or
Chestnut cream coffee-orange
I invite you to choose the third change or taste EVERYTHING ...

natapit
delicious, no wonder that so much was eaten!
Nagira
Natasha, thank you!
It's really delicious, although I eat fish once a month and my husband doesn't eat at all ...
Although this mousse (all kg!) I posted alone ... not at once, of course ... There were no guests that day, and they did not treat them to the second day ... So I had to enjoy myself
But she already planned to make her husband out of fresh fish by December 3, on the DR (not for him - for friends)
Lana
Nagira!
Another dish from the menu?
Gourmet lunch – 2. Salmon Mousse
Arka
Nagira, this must be delicious!
Nagira
Lanochka, for the order - 🔗
Nagira
Arka

This dish seemed to me the most exquisite of all presented Gourmet lunch.
And not at all difficult! I only decided for the first time for a long time
kristina1
Nagira, Irina, well done !!!!!! aaaaaaaaaaa

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