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Salmon Mousseline With Mushrooms In Sauce

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Try the Salmon Mousseline With Mushrooms In Sauce the next time you host a party!. I promise you, your guests will love the texture and flavor of the wonderful and simple Salmon Mousseline With Mushrooms In Sauce!
  Butter 4 Teaspoon (20 Milliliter)
  Mushrooms 250 Milliliter, cut into wedges (1 Cup)
  Flour 15 Milliliter (1 Tablespoon)
  White wine 80 Milliliter (1/3 Cup)
  Fresh salmon 1⁄2 Pound, finely chopped (225 Gram)
  Eggs 4
  35% cream 310 Milliliter (1 1/4 Cups)
  Tomato paste 4 Teaspoon (20 Milliliter)
  Salt To Taste
  Pepper To Taste

–  Preheat oven to 350 °F (175 °C).
–  In a skillet, melt butter and cook, but do not brown, mushrooms until liquid has completely evaporated.
–  Add flour and stir, then pour wine over mixture. Season with salt and pepper and cook until mixture thickens. Remove from heat, then let stand to cool and refrigerate.
–  Put chopped salmon into mixer and season with salt and pepper. Add eggs, one at a time then pour cream in a thin trickle, add tomato paste and mix until slightly thick. Set mousseline aside.
–  Coat bottom and sides of 4 ramekins with butter, fill to half with mousseline, then add a little of the mushrooms and sauce, and cover with rest of mousseline.
–  Place ramekins in a baking dish containing 1 inch (2.5 cm) water. Cover ramekins with aluminum foil and bake 35 to 40 minutes.

Recipe Summary

Main Dish

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Salmon Mousseline With Mushrooms In Sauce Recipe