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Crisped Salmon with Mustard Mousse

From Pedaling Through Burgundy Cookbook by Sarah Leah Chase

Crisped Salmon with Mustard Mousse

Ingredients:

Mustard Mousse
2 large shallots, minced
¼ cup white wine vinegar
¼ cup dry white wine
3 tablespoons imported coarse grained Dijon mustard
3 large egg whites
Sea or coarse salt, salt and freshly ground black pepper
1 to 2 teaspoons imported smooth Dijon mustard

Salmon
6 salmon fillets (6 to 8 ounces each)
3 tablespoons unsalted butter; melted
½ cup dry white wine
1 ½ teaspoons coarsely cracked coriander seeds
Sea or coarse salt, salt and freshly ground black pepper to taste

Directions:

1. Preheat oven to 424 F
2. To make the mustard mousse, place the shallots, vinegar and wine in a small skillet and bring to a boil over medium-high heat. Continue cooking until the liquid has almost entirely evaporated, 6 to 8 minutes. Remove the skillet from the heat and swirl in the coarse mustard.
3. In a medium-size bowl, beat the egg whites until they hold soft peaks. Gently but thoroughly fold in the hot mustard and shallot mixture. Season the mousse to taste with salt and pepper and enhance the mustard flavor by folding in 1 or 2 teaspoons of smooth Dijon mustard. Keep the mousse warm by placing the bowl over a pan of hot but not boiling water.
4. Arrange the salmon fillets in a roasting pan and drizzle them with the melted butter and wine. Sprinkle the cracked coriander seeds evenly over the top and then season with salt and pepper. Roast the salmon until lightly crisped on the top and just barely cooked through the center, about 10 minutes. Serve the fillets hot from the oven, drizzled with any pan juices and accompanied by a generous dollop of the mustard mousse.

Makes 6 servings

Additional information:

The recipe is similar to a dish served at the Restaurant le Central in Beaune.

Comments:

I made this for dinner last evening. The mustard mousse was a novel experience.

Excellent result – easy to make – worth the effort.

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This page contains a single entry from the blog posted on December 29, 2008 12:03 PM.

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