Salmon with Salmon Mousse, Crayfish and Tangy Sauce

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

Ingredients

  • 4 X 115 g/4 oz fillets of salmon
  • 28 live freshwater crayfish
  • 1.2 litres/2 pints court bouillon
  • 8 large spinach leaves
  • ½ recipe for salmon mousse
  • 2 limes
  • 300 ml/½ pint fish stock
  • 50 ml/2 fl oz double cream
  • 115 g/4 oz cold unsalted butter, cut into 1 cm/½ in cubes

    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 and cook for 3 minutes, then remove and allow to cool. Save four of the crayfish for garnish and shell the rest (save the shells and heads to make crayfish sauce or butter). Butter 4 X 85 ml/3 fl oz moulds. Blanch the spinach leaves, refresh in iced water, drain and dry in a cloth. Use these to line the moulds, leaving enough over the edges to cover. Cut each crayfish tail into four or five pieces and mix into the salmon mousse. Fill the moulds with the mousse and fold over the spinach leaves to cover completely. Seal each mould with buttered foil, place in a bain-marie and poach for 8-10 minutes in the oven. Remove and keep warm. Turn down the oven to 190°C/375°F/Gas Mark 5.

    Remove the zest from both limes, segment one and set aside for garnish. Squeeze the juice from the second lime and combine with the fish stock. Put the salmon in a buttered, ovenproof pan, add the fish stock, and cover with buttered paper or foil. Heat the liquid over a high heat until it just starts to tremble, then transfer the pan to the oven and poach for about 4 minutes. When cooked, remove the salmon, cover and keep warm.

    To make the sauce, reduce the stock by at least two-thirds. Then pour in the cream, bring back to the boil and add the lime zest. Turn the heat down to very low and gradually add the butter using a small whisk and whisking until it has all melted. On no account allow the sauce to boil again once you have started to add the butter or it will separate.