Salmon Mousse With Watercress Sauce

This Latin-American dessert features Skinless salmon fillet 2 tablespoon Brandy, Salt 1 ds Tabasco, White pepper 2 1/2 c Whipping cream, cold, Cold water 2 c Watercress leaves. It delivers smooth, comforting richness, a pleasant kick of heat. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Baking, Boiling

Cuisine: Latin

Courses: Desserts

Difficulty: Beginner

Servings: 4

Calories: 606.2

Description

This Latin-American dessert features Skinless salmon fillet 2 tablespoon Brandy, Salt 1 ds Tabasco, White pepper 2 1/2 c Whipping cream, cold, Cold water 2 c Watercress leaves. It delivers smooth, comforting richness, a pleasant kick of heat. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

1 1/4 lbs Skinless salmon fillet
2 tablespoons Brandy
1/2 teaspoons Salt 1 ds Tabasco
1/4 teaspoons White pepper
2 1/2 cups Whipping cream, cold
1/4 cups Cold water
2 cups Watercress leaves
1/2 cups Thinly sliced mushrooms
2 tablespoons Fish stock
3 cups Fish stock (or clam juice) 1/2 c Heavy cream
1 tablespoons Unsalted butter
1/4 teaspoons Salt
2 tablespoons Gelatin
1/4 teaspoons Pepper
3 Shallots, peeled and thinly
3/4 cups Mayonnaise

Directions

1
~FOR THE SAUCE:HEAT THE OVEN TO 350F (177ÂÂ°C).
2
Cut salmon into 1/2-inch cubes, and place in a single layer in a medium oven-proof skillet.
3
Sprinkle with salt and pepper and set aside.
4
Sprinkle the gelatin on the cold water to soften, and set aside.
5
Bring the fish stock to a boil.
6
Pour the boiling stock over the salmon in the pan and
7
cook over medium-high
8
heat until the stock returns to a
9
boil .
10
Transfer to the oven and
11
bake , covered with a sheet of buttered parchment or waxed paper, for 1 to 2 minutes.
12
The salmon should remain pink inside.
13
Strain the mixture, reserving the salmon and stock in separate bowls.
14
Melt the butter in a medium saucepan over medium-low heat.
15
Cook the mushrooms and shallots until tender, about 2 minutes.
16
Pour in the brandy, turn the heat to high and light the alcohol with a match.
17
Cook over high heat until the liquid in the pan is reduced by half.
18
Add the reserved stock and reduce again by half.
19
Remove from heat, and stir in the gelatin.
20
Combine the reserved salmon, strained liquid, and Tabasco in a food processor and puree until smooth.
21
Cool refrigerated until room temperature, but do not allow it to set.
22
Whip the cream until stiff peaks form, and fold into the salmon mixture.
23
Pour into a 9-by-5-by-3-inch glass loaf pan,
24
cover with plastic
25
wrap and chill a minimum of 6 hours or as long as 2 days to
26
set the mousse.
27
To make the sauce: Place all ingredients except mayonnaise in a blender and puree until smooth.
28
Transfer to a mixing bowl and stir in mayonnaise.
29
Run a knife along the inside of the pan.
30
Dip the pan's bottom into hot water for a few seconds.
31
Turn over onto a serving platter.
32
Cut into 1/2-inch slices, and serve with the watercress sauce

Nutrition Facts

Servings 4

Amount Per Serving
Calories 606.2kcal

% Daily Value *
Total Fat 28.9g45%
Saturated Fat 8.1g41%
Cholesterol 176.1mg59%
Sodium 2632.3mg110%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.4g2%
Sugars 0.6g
Protein 78.1g157%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, boiling, brandy, butter, clam, cold, cream, dessert, fillet, fish, gelatin, heavy, juice, latin-american, leaves, mayonnaise, mousse, mushrooms, peeled

Read it online: https://www.chefs-mate.com/recipe/salmon-mousse-with-watercress-sauce/

Chefs Mate

Salmon Mousse With Watercress Sauce

Nutrition Facts