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Andoulliette De Saumon En Habit Vert
Algemeen
Bereidingstijd: Langer dan 1 uur
Maaltijdgang: Hoofdgerecht /
Soort keuken: Internationale keuken
Techniek:
Aantal personen: 4 personen
Ingredienten:
3 tbsp finely chopped shallots 4 fl oz water
Butter as needed 1 tbsp lemon juice
5 fl oz plus 1/4 bottle dry white wine 8 oz salmon fillet
Sea salt and freshly ground black pepper, to taste 2 egg whites
15 fl oz thick cream 4 x 4 oz fillets of salmon
2 fl oz chicken stock Blanched spinach leaves, as needed
8 oz blanched watercress Fish stock, as needed
1 tbsp chopped chives Watercress, to garnish
Voorbereiding:
Bereidingswijze:
To prepare creme de cresson sauce:
Sweat 2/3 shallots in butter until translucent. Add 5 ounces wine, salt and milled pepper and boil until reduced to 2 tablespoons of puree Boil 2/3 cream with the chicken stock until reduced by 2/3. let cool. When cold, put into a liquidiser with blanched water- cress, chives, water, and lemon juice. Check seasoning and store, covered, in refrigerator until required.
To prepare mousse of salmon:
Pass the 5 ounces of salmon fillet through a food processor with egg whites, salt, and black pepper for 1 minute. Add remaining cream and run for 30 seconds. Allow to rest in refrigerator for 1 hour.
Gently flatten the 4 salmon fillets into a rectangle by placing them between 2 sheets of cling film and gently tapping with a smooth meat hammer. Place onto a single layer of overlapping spinach leaves. Season the salmon and spread a 1/8 inch layer of mousse on the salmon. Roll up like a Swiss roll. Butter a heavy ovenproof dish and place the salmon on the bottom, sprinkle with remaining shallots, add 1/4 bottle ′white wine, and enough fish stock to cover the sides of the salmon by 1/3. Cover and cook for 15 minutes in an oven at gas mark 5 (375F/190C). Drain and keep warm between 2 plates Reduce the cooking juices by 2/3, add the prepared creme me de cresson sauce, and boil to a thick but pouring consistency. Pour sauce onto warm plates and dress salmon on top with a small sprig of watercress.
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