CookEat Recipe
Salmon Tronçon with Mousseline
A marinated and gently poached salmon section with warm lemon and cream Mousseline.
Method
Steps
Step 1
Use one professionally prepared three-pound fresh salmon section. Put in a clean food-safe dish with the one sliced white onion, three chopped whole parsley roots, sliced half lemon, two cloves, one crushed bay leaf, half a teaspoon ground thyme, one teaspoon whole black peppercorns, one teaspoon whole allspice berries, one gill vinegar for the marinade, one tablespoon salt for the marinade and one quart cold water. Cover and marinate in the refrigerator at 40°F or colder for six hours if possible.
Step 2
Lift out the salmon and drain, discarding the used marinade. Put the fish in a clean saucepan with the one sliced carrot, separate one sliced onion, two parsley branches, one chervil branch, remaining one gill vinegar, half a gill white wine, remaining one tablespoon salt and enough fresh drinking water to cover the fish. Cover, bring slowly to the boiling point and simmer for about two minutes. Take off the heat and stand for five minutes, then check the thickest fish centre away from bone; return to gentle heat if needed until it reaches 70°C.
Step 3
Lift the salmon carefully with a skimmer onto a clean hot dish lined with a food-safe folded napkin. Decorate both sides with a little well-washed parsley and keep briefly hot while the sauce is finished.
Step 4
Meanwhile put the half gill fresh sweet cream, two commercially pasteurized egg-yolk equivalents, separate two saltspoons salt and half a saltspoon grated nutmeg in a small saucepan. Set halfway up its sides in a larger pan of very hot, nonboiling water and whisk briskly for five minutes.
Step 5
Add the one ounce butter little by little while whisking until dissolved, then whisk in the strained juice from the separate whole lemon. Heat gently while whisking until the sauce reaches 74°C, keeping smooth and avoiding a boil. Strain through clean food-safe fine cloth into a warm sauce bowl and serve promptly separately with the salmon.
Cooked it? Rate it.
Cooked 0 times