Salmon mousse and quick fresh tomato sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Very cold skinless boneless salmon fillets, cut in |
| 1 | Inch cubes | |
| ⅛ | teaspoon | Freshly grated nutmeg |
| Salt and freshly ground pepper to taste | ||
| 1 | each | Egg |
| 1 | dash | Tabasco or to taste |
| ¾ | cup | Half-and-half |
| ¾ | cup | Sour cream |
| 1 | teaspoon | Soft butter |
| 1. Preheat the oven to 400 F. | ||
Directions
2. Place the salmon in the container of a food processor. Add salt, pepper, nutmeg and Tabasco. Add the egg and blend for 10 seconds. Combine the half-and-half and heavy cream. Add the cream mixture and continue blending for about 30 seconds until the mixture has a fine texture.
3. Grease the inside of four 1½-inch souffle dishes with the butter. Spoon an equal portion of the mixture into each souffle dish. Smooth over the tops and cover loosely with aluminum foil.
4. Place the dishes in a high-sided metal pan and pour hot water halfway up the sides of the dishes. Place the pan on top of the stove and bring the water to a boil. Transfer the pan to the bottom of the oven and bake for 20 minutes.
5. Determine the doneness by inserting a thermometer into the mousse. If the thermometer registers 140 F. or if the end comes out clean, the mousse is done. Unmold onto a warm plate and serve with tomato sauce.
Quick Fresh Tomato Sauce
2 tbsp butter
1 tbsp finely chopped shallots 4 ea ripe plum tomatoes, cored and cut in small cubes 1 tbsp tomato paste
½ cup fresh or canned chicken broth 1 ea sprig fresh thyme or ¼ tsp dried 1 ea bay leaf
Salt and freshly ground pepper to taste 4 ea sprigs fresh thyme or coriander leaves for garnish 1. Melt the butter in a saucepan over medium heat. Add the shallots and garlic. Cook, stirring, until wilted; do not brown.
2. Stir in the tomatoes, tomato paste, broth, 1 thyme sprig, bay leaf, salt and pepper. Cook, stirring occasionally, for about 10 minutes.
3. Discard the thyme sprig and bay leaf. Put the mixture in a food mill or food processor. Blend to a fine puree. Return the sauce to the pan and warm. Serve hot over the mousse, placing a thyme sprig over the center of each for garnish.
Source: The Berkshire Eagle April 15, 1991