1 1/2 lbs (650 g) Coho salmon
1 Egg
1 Egg white
2 cups (500 mL) Cream (35%)
To taste: Salt & pepper
½ bunch Watercress
approx. 1 lb (500 g) Large oyster mushrooms
As needed: Butter
2 ½ cups (600 ml) Beurre blanc (see below)
10ml (2 tsp) Chives, cut with scissors
• In a blender or food processor, puree the salmon. Add the egg and the egg white and blend until a uniform consistency is obtained. Strain through a fine sieve and refrigerate. Return the preparation to the blender and incorporate the cream, which should be very cold. Season and add the watercress leaves. Puree for several minutes or until the leaves are roughly chopped and well incorporated into the mixture. Refrigerate again.
• Grease small dariole molds with butter. Transfer the salmon mousseline to
the molds using a pastry bag. Cover the mousselines with buttered
aluminum foil and cook in a bain-marie at 350°F (180°C) for approximately
10 minutes until they are firm.
• After removing the inedible stems, lightly sautee the oyster mushrooms at high heat, constantly rotating the skillet, or steam them for a few minutes.
Turn out the hot mousselines onto serving plates and garnish with oyster mushrooms. Pour a little beurre blanc onto the plate. Decorate with chives and serve immediately.
NOTE: The mousselines can be cooked ahead of time, set aside, then reheated at the last minute.
Preparation time: 30 minutes. Cooking time: 20 minutes
1 lemon (juice)
3 Tbsp (40 ml) White wine
To taste: Salt & white pepper
7 oz (200 g) Melted butter
In a metal mixing bowl placed in a bain-marie, heat the lemon juice and the white wine, then add the salt and pepper. Whisk vigorously. Add the warm melted butter.
Note : Salt and pepper should always be added before the butter, as the acid present in the wine and the lemon dissolves them before the butter is added. The beurre blanc, which is easy to prepare, should be served immediately. It does not have the binding properties that cream has.