Roasted Salmon With Miso Cream
Salmon Mousse
- Total Time
- About 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 1pound skinless boneless salmon fillet, cut into one-inch pieces
- ⅛teaspoon freshly ground nutmeg
- 1dash cayenne pepper
- Salt and freshly ground white pepper to taste
- 1egg
- 1½cups heavy cream
- 1tablespoon butter
Preparation
- Step 1
Place fish in bowl of a food processor or blender. Add nutmeg, cayenne, salt and pepper. Using chopping blade, blend for about 15 seconds. As blade turns, add egg, then the cream. Blend a few seconds more until smooth.
- Step 2
With pastry brush, butter a two- quart steam pot and press the mixture evenly into it. Smooth top with a rubber spatula. Cover, place steam pot over boiling water and steam over high heat for about 20 minutes or until internal temperature reaches 140 degrees.
- Step 3
Remove and invert mousse onto serving dish and serve with a sauce. (A beurre blanc, mushrooom sauce with sherry or a tarragon-cream sauce is appropriate).
Similar Recipes
Brown-Butter Salmon With Lemon and Harissa
Fish Pie
Oven-Seared Salmon With Corn and Tomatoes
Baked Salmon
Parmesan-Crusted Salmon Caesar Salad
Salmon Sandwiches
Broiled Salmon With Chile, Orange and Mint
Salmon Spread
San Francisco-Style Vietnamese American Garlic Noodles
Salmon With Lemon-Herb Marinade
Salmon Croquettes
Baked Eggs With Crème Fraîche and Smoked Salmon
Ginger-Dill Salmon
Salmon and Cucumber Tartare With Wasabi Sauce
Salmon With Sesame and Herbs
Horseradish Roasted Salmon With Mustard Potatoes
Sticky Miso Salmon Bowl
Broiled Turmeric Salmon With Corn and Green Beans
Everyday Salmon With Tangy Cucumbers and Fried Shallots
Private Notes
Cooking Notes
What is a steam pot? What about a glass loaf pan, tightly covered with foil and baked in the oven in a water bath?
What you describe is a "Bain Marie" in which one cooks containers filled with mousse or custard. A "steam pot" is the container holding the mixture to be cooked. A steam pot can be ceramic, glass or metal (copper lined with tin or solid tin) with a tightly-fitting lid to prevent water or steam entering. Covering ramekins with plastic wrap (2 or 3 layers is best) works well. Test doneness by lifting a ramekin with tongs and shaking gently: at 140 degrees it won't jiggle.
A steam pot is a large basin or roasting pan with water that you boil. I use ramekins or small bowls that the mousse can slide out of easily. Cover ramekins with plastic wrap to seal and place them into the water carefully. The trick is figuring out internal temp. I want to try this recipe with a Sous vide cooker to get internal temp perfect for the best consistency. I remember my french chef father making this dish with a tarragon cream sauce that was divine.
What you describe is a "Bain Marie" in which one cooks containers filled with mousse or custard. A "steam pot" is the container holding the mixture to be cooked. A steam pot can be ceramic, glass or metal (copper lined with tin or solid tin) with a tightly-fitting lid to prevent water or steam entering. Covering ramekins with plastic wrap (2 or 3 layers is best) works well. Test doneness by lifting a ramekin with tongs and shaking gently: at 140 degrees it won't jiggle.
Next time use two egg whites, w/o the yolks.
What is a steam pot? What about a glass loaf pan, tightly covered with foil and baked in the oven in a water bath?
Advertisement