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Salmon Steaks With Fish Mousse

Chef.Foodie's picture
  Shallot/1 green onion 1 Small, cut into 1-inch lengths (Use White Part Only)
  Lingcod fillets/Sole fillets 1⁄2 Pound
  Egg 1
  Whipping cream 1⁄2 Cup (8 tbs)
  White pepper To Taste
  Salt To Taste
  Salmon steaks 4 (Each About 1 Inch Thick)
  Dry white wine 1 Cup (16 tbs)
  Thyme leaves 1⁄2 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)

Insert metal blade.
Chop shallot; set aside.
Pull any bones from sole with pliers or tweezers, then cut fish into chunks.
Place fish in work bowl and process continuously until pureed.
Add egg and 1/4 cup of the cream to work bowl; process continuously until combined.
Season to taste with salt and pepper.
Arrange salmon steaks side by side in a 9 by 13-inch baking dish.
Evenly top steaks with sole mixture, then carefully pour wine around them.
Bake, uncovered, in a 450° oven just until mousse topping is lightly browned and salmon steaks look opaque in center (15 to 20 minutes—cut a gash to test).
With a slotted spatula, transfer steaks to a platter; keep warm.
Pour cooking liquid through a wire strainer into a wide frying pan.
Add remaining 1/2 cup cream, thyme, and shallot; bring to a boil over high heat, then boil rapidly until reduced to 1/2 cup.
Reduce heat to low.
Add butter all at once, stirring constantly to incorporate butter as it melts.
Season to taste with salt and pepper.
Spoon sauce over and around steaks.

Recipe Summary

Difficulty Level: 
Very Easy
Cook Time: 
15 Minutes

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