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Salmon muss (mousseline de saumon)
6 servings
Put the fish in a saucepan with vegetables, bay leaf, salt and pepper, pour water and white dry wine, bring to a boil and cook over low heat for 30 minutes. Cool the fish in the broth. Remove from the broth, remove the skin, extract the bones, stretch. Melt 4 tbsp. spoons of butter in a saucepan and fry flour in it. Add milk in a thin stream and stir until boiling. Boil for 5 minutes. Cool. Rub the rest of the butter, put the mashed fish and rub until smooth. Add red wine, sour cream and chilled white milk sauce. Beat until foam forms. Salt to taste. Pour into a liter tin and refrigerate so that the mousse freezes.
Put the fish in a saucepan with vegetables, bay leaf, salt and pepper, pour water and white dry wine, bring to a boil and cook over low heat for 30 minutes. Cool the fish in the broth. Remove from the broth, remove the skin, extract the bones, stretch. Melt 4 tbsp. spoons of butter in a saucepan and fry flour in it. Add milk in a thin stream and stir until boiling. Boil for 5 minutes. Cool. Rub the rest of the butter, put the mashed fish and rub until smooth. Add red wine, sour cream and chilled white milk sauce. Beat until foam forms. Salt to taste. Pour into a liter tin and refrigerate so that the mousse freezes.
salmon - 700 g, salmon - 700 g, pink salmon - 700 g, chum salmon - 700 g, water - 0.5 cups, dry white wine - 0.5 cups, onion - 1 pc., celery root - 1 pc., bay leaf - 1 pc., salt - 2 tsp, ground allspice - 0.25 tsp, butter - 250 g, wheat flour - 4 tbsp. spoons, milk - 1.25 cups, dry wine - 2 tbsp. spoons, sour cream - 4 tbsp. spoons
