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Ian McAndrew

Salmon with Salmon Mousse, Crayfish and Tangy Sauce

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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

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

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