Salmon mousse with cream
Instructions
Prepare mousse: derived from salmon fillets.
With the bones and the head prepare a fish fumet.
Chop the fillets, combine the egg whites, whipped well soda, salt and pepper.
Put the mixture into a buttered Cake mould and bake in oven, Bain-Marie, at 160-170 degrees for 45-50 minutes; the water should just simmer.
Prepare the cream: boil the tails of shrimp, Peel.
Finely chop the shells, season in a pan with a knob of butter, sprinkle with the brandy and let evaporate, add salt and pepper.
Add to sauce the rest of the butter mixed with the flour and the warm fish than just because the mixture has a consistency somewhat smooth.
Filtered this sauce and shrimp tails conditevi.
Put the mousse and pour the cream of shrimp
Ingredients and dosing for 8 persons
- 1 salmon by 600 g
- 2 egg whites
- 25 cl of cream
- Butter
- Salt
- White pepper
- For the cream:
- 18 prawn tails
- 1 dram of brandy
- 60 g of butter
- 1 tablespoon of flour
- Fish fumet
- Salt
- Pepper