Salmon Mousseline with Lemon Dill Sauce

friendlychef

12 years ago

Salmon Mousseline with Lemon Dill Sauce & Glazed Carrots

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.

Ingredients for Salmon Moussline

10 -12 oz skinned salmon
1 cup Heavy Cream
2 eggs
1 shallot diced
1 clove garlic diced
½ tsp dill weed
2 dashes Tabasco sauce
appox ½ tsp salt & pepper

Depending on what you are going to use the Mousseline for, will determine which ramekin or terrine size you will use. For this recipe, as a main course, I used 2 5 inch X 2½” deep approximately 2 cup ramekins. They need to be well buttered with parchment on the bottoms.

Directions for Salmon Mousseline

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.

Here are a few items to help make this recipe:
Norpro 6 Piece Porcelain Ramekin Set
Norpro 260 Porcelain Ramekins, Set of 4
Le Creuset Heritage Stoneware 3/4-Quart Pate Terrine with Press, White
Le Creuset Heritage Stoneware 1 1/2qt Loaf Pan, Cherry

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