Sauces and Gravies
Salmon Mousseline with Lemon Dill Sauce
Salmon Mousseline & Lemon Dill Sauce The last time my son came down to visit we had a very nice salmon steak dinner. The tail ends and other bits of the fillets that I didn't use I froze for another time. Last night was the "time" and I went with a Salmon Mousseline.
Directions
- Preheat oven to 375° Take the salmon and in a food processor with a steel blade chop for a few seconds.
- Add the dill, Tabasco, egg, shallot, garlic, and salt and pepper and chopped again for a few seconds.
- With processor running add the cream until all is combined and forms a paste.
- Put into a bowl and put into the refrigerator for about ½ an hour.
- Take the well buttered and parchment lined ramekins and divide the mousseline between them.
- Place into a baking pan, place pan onto a center rack in the oven and then pour boiling water to come up 1/3 of the sides of the ramekins.
- Depending on the size, bake anywhere from 20 - 60 minutes ( appetizers size will take about 20 minutes and larger terrines and ramekins can take up to an hour).
- To check place a toothpick into center and if liquid comes out, continue to cook..
- You can take out of the water bath and bake on rack for the last 5 - 10 minutes.
- Ingredients for Lemon Dill Sauce 1½ cups of milk 4 tbs butter 4 tbs all purpose flour 1 shallot finely chopped 3 tbs fresh lemon juice zest of ½ a lemon 1 tsp dill weed salt & pepper In a sauce pan, place the butter over medium heat and add the shallots and cook until the shallots are softened.
- Once the shallots are softened add in the flour and cook until all the flour is combined, continue to cook for a few minutes to cook out the raw flour taste..
- Add in the milk and bring heat up to high, while continuing to stir to keep from burning.
- As the sauce begins to thicken add the zest , the juice , salt & pepper and the dill.
- continue to cook and stir until sauce thickens .
- Remove from heat and place in a gravy boat, and serve.