inthekitchen
Salmon Quenelles
Fluffy salmon mousse pairs with a rich cream sauce spiked with the heady flavour of saffron .
INGREDIENTS Salmon Mousse 300 g salmon fillet 1 egg 3 Tbsp whipping cream 1 / 2 Tbsp lemon pepper 1 tsp garlic salt 1 / 4 tsp paprika 1 / 4 tsp black pepper salt and pepper , to taste Saffron Sauce 1 tsp garlic minced 1 Tbsp minced white onion 1 cup white wine 10-15 saffron threads 1 / 2 cup whipping cream 1 / 8 tsp ground black pepper 1 / 4 tsp garlic salt salt and pepper , to taste Parmesan cheese , to taste
METHOD Salmon Mousse 1 . Purée salmon in a food processor . Add the remaining ingredients and purée until blended thoroughly . 2 . Bring 2 cups water to a boil in a pot . Add a small drop of salmon mousse into the boiling water . Once the mousse floats , remove and taste . Season remainder of mixture with salt and pepper if needed . 3 . Add 6 heaping tablespoons of salmon mousse into the water , cooking until they float . Remove from heat and place quenelles in a baking dish . Saffron Sauce 1 . In a pot with butter , sauté garlic and onions until golden brown on medium high heat . Add all remaining ingredients except Parmesan and bring to rolling boil . Reduce heat to low for 10 minutes . Season to taste with salt and pepper . Cool the sauce in a water bath or leave for 1 hour until saffron is infused . 4 . Pour the saffron sauce over the salmon mousse . Sprinkle Parmesan cheese on top and bake 15 minutes at 350 ° F , until golden brown .
Yield 2 servings
ciao ! / feb / mar / two thousand seventeen 17