Salmon Mousse With Cream
Recipe appetizers for 8 people based on Salmon - cooking method pan to boil oven.
Preparation:
Preparation: Prepare the mousse: cut the salmon fillets. With the bones and the head prepare a fish stock. Chop the fillets, add the whipped egg whites, the whipped cream, salt and pepper. Put the mixture in a buttered donut mold and cook in the oven, in a bain-marie, at 160-170 degrees for 45-50 minutes; the water just needs to simmer. Prepare the cream: blanch the prawn tails, peel them. Finely chop the shells, flavor them in a pan with a knob of butter, sprinkle with brandy and let it evaporate, add salt and pepper. Add the rest of the butter mixed with the flour and enough hot fish stock to the sauce for the mixture to have a somewhat fluid consistency. Strain this sauce and season the prawn tails with it. Unmold the mousse and pour the prawn cream in the centre
Ingredients:
Ingredients: 1 Salmon 600 G - 2 Egg Whites - 25 Cl Cream - Butter - Salt - White Pepper - For the Cream: - 18 Shrimp Tails - 1 Small Glass Brandy - 60 G Butter - 1 Tablespoon Flour - Fish Fumet - Salt and pepper
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