Dragon's Kitchen Poached Salmon with Mousseline Sauce

fish mousseline recipe

Mousseline Sauce. Using a spoon, skim froth from the surface of the melted butter and discard. Allow butter to cool slightly. On top of a double boiler or heatproof bowl, whisk water and egg yolks together with salt and pepper for 30 seconds or until pale yellow and frothy. Over barely simmering water, whisk mixture for 3 minutes or until it.

What They Ate on Titanic Poached Salmon with Mousseline Sauce

Mix the salmon, vegetables, dill, mayo, yogurt, and lemon juice: In a large bowl, mix salmon, celery, green pepper, onion, dill, mayonnaise, yogurt, lemon juice until well combined. Elise Bauer. Elise Bauer. Cook the cream cheese and tomato soup or sauce: In a sauce pan, melt the cream cheese over medium-low heat.

fish mousseline recipe

In a small bowl, mix the oil, vinegar, and salt and pepper, and coat the leeks with the dressing. For the mousseline sauce: Meanwhile, using the egg yolks, butter, and lemon juice, make a hollandaise sauce (see page 40), and set it aside. In a bowl, whip the cream until firm, then cover and refrigerate.

Poached Salmon Mousseline Pham Fatale

Directions. In the bowl of a food processor, combine the shrimp, salmon chervil, tarragon, egg whites, salt and pepper and puree for 30 seconds to 1 minute. Be sure to scrape down the side of the bowl to ensure you end up with a smooth puree. Add 1 cup cream and pulse until well combined. Preheat the oven to 300°F.

Salmon Mousse with Sour Cream Dill Sauce Recipe The Recipe Website

Mousseline sauce should be prepared just before serving the salmon-- it takes less than 10 minutes to make. Whip the heavy cream with an electric hand mixer till stiff peaks form. Set aside. Place egg yolks and lemon juice into a blender or food processor. Cut the butter into pieces and place it in a small saucepan.

Salmon Mousseline Flickr Photo Sharing!

The technique was a nod to mousseline, the French way of binding pureed protein with cream, egg, or gelatin (or all of the above) and lightening it with whipped cream. The Silver Palate Cookbook, published in 1979, included a salmon mousse made with freshly poached or canned fish,.

Recipe Mousseline of Salmon (or Trout)

First make the mousseline. Place the salmon in the bowl of a food processor and whizz for 30 seconds. Now add a pinch of salt and freshly ground black pepper, a pinch of nutmeg, the cream and egg white and process for a further 20 seconds. Alternatively, mince the salmon very finely and thoroughly beat in the seasoning, cream and egg white.

Smoked salmon mousse The Fare Sage

Preheat the oven to 200°C/gas 6. Place the salmon in a shallow, ovenproof dish. Top each salmon steak with the sliced onion and carrots then season with salt and freshly ground pepper. Pour over the fish stock and add the bay leaf, chopped parsley and bring to the boil. Remove from the heat, cover with greaseproof paper then place in the oven.

Smoked Salmon Mousse Recipe Great British Chefs

Preheat the oven to 350 F. Put the salmon mixture in a pastry bag fitted with a large plain tip and push into the center of one mold; pipe salmon into the center. Repeat with all molds. Place the molds in a baking pan and add 1 inch of warm water. Cover the pan with aluminum foil; pierce with small holes to allow the steam to escape.

Dragon's Kitchen Poached Salmon with Mousseline Sauce

Mousseline Sauce; While the salmon is poaching, make the Mousseline Sauce. Beat the egg yolks and the lemon juice together at high speed until a pale yellow. Pour in the hot butter (it must be boiling; a microwave will quickly make it so), and add the salt and Cayenne. Cool slightly. Add the whipped cream a bit at a time, stirring constantly.

Recipe Mousseline of Salmon (or Trout)

Preheat the oven to 400 degrees F. In a food processor, combine the crab, salmon, shallots, garlic, chives and carrots. Once they are combined, slowly add the eggs and cream. Puree for 20 to 30.

Salmon Mousse Sid's Sea Palm Cooking

Mousseline of Salmon (or Trout) Ingredients for 6-8 servings 5 large sea (not "bay") scallops — about 0.38 lb. 1 1/2 lbs salmon or trout, skinned and boned 1 cup heavy cream blended with 1 cup sour cream 2 cups fresh white bread crumbs (I used gluten-free Tapioca bread) 1/4 cup freshly squeezed lemon juice Seasonings: 1/2 tsp each salt.

Recipe Mousseline of Salmon (or Trout)

Mousseline sauce is a variation of the classic hollandaise sauce, which is an emulsion of egg yolks, lemon juice, and butter. To make mousseline sauce, hollandaise is whipped with heavy cream to create a lighter and fluffier texture. It has a creamy, rich flavor and is often used as a sauce for seafood dishes like poached salmon or asparagus.

Salmon Mousse

Instructions. Add the cream cheese, smoked salmon, lemon juice, dill, salt, and pepper to your food processor and blend on high until smooth, scraping the sides a few times. 8 ounces cream cheese, 4 ounces smoked salmon, 2 tablespoons lemon juice, 1 teaspoon chopped fresh dill, A pinch of salt and pepper. Either transfer the mousse to a bowl if.

Airy Salmon Mousse Lemon Thyme and Ginger

pinch of cayenne pepper. Sea salt to taste. Directions: In the bowl of a blender, add the evaporated milk. Sprinkle the gelatin over the milk and allow to set for 2 minutes. Add the hot fish stock and blend for 30 seconds at high speed. Add the salmon, mayonnaise, lemon zest and juice and celery. Blend until smooth.

Petite Roulades of Sole Filet and Salmon Mousseline with Sauce Maltaise

Prepare the Mousseline sauce. Using a spoon, skim froth from the surface of the melted butter and discard. Allow butter to cool slightly. 3. On top of a double boiler or heatproof bowl, whisk water and egg yolks together with salt and pepper for 30 seconds or until pale yellow and frothy.