Salmon with Salmon Mousse, Crayfish and Tangy Sauce

Name: Salmon with Salmon Mousse, Crayfish and Tangy Sauce
Yield: Serves 4
Ingredients: 300 ml/½ pint fish stock; 2 limes; 115 g/4 oz cold unsalted butter, cut into 1 cm/½ in cubes; 50 ml/2 fl oz double cream; 8 large spinach leaves; 1.2 litres/2 pints court bouillon; ½ recipe for salmon mousse; 8 large spinach leaves; 28 live freshwater crayfish; 4 X 115 g/4 oz fillets of salmon

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Ingredients

4 X 115 g/4 oz fillets of salmon
28 live freshwater crayfish

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 230°C/450°F/Gas Mark 8.

Bring the court bouillon to the boil. Remove the intestinal tract from the crayfish by pinching the middle section of the tail between your thumb and forefinger, then twist and pull. Plunge the crayfish into the bouillon