Fillet of Scottish Salmon with Watercress

Name: Fillet of Scottish Salmon with Watercress (Supreme de saumon d’Ecosse au cresson)
Cuisine: Swiss
Ingredients: 500 g (1 lb, 2 oz) fresh fillet of salmon, cut into 4 pieces; 15 g (½ oz) shallots, chopped; 250 ml (9 fl. oz) fish stock; 1 bunch of watercress, stalks removed; 150 g (5 oz) fillet of pike (or whiting, angler or turbot), chilled; 150 g (5 oz) fillet of pike (or whiting, angler or turbot), chilled; 150 g (5 oz) fillet of pike (or whiting, angler or turbot), chilled; 150 g (5 oz) fillet of pike (or whiting, angler or turbot), chilled; 1 egg white, chilled; 150 g (5 oz) fromage blanc, chilled; salt and freshly ground pepper; salt and freshly ground pepper

Supreme de saumon d’Ecosse au cresson

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

500 g (1 lb, 2 oz) fresh fillet of salmon, cut into 4 pieces
15

Europe
Switzerland
France
Fish course
Pescatarian
Gluten-free

Method

For the mousseline, blanch the watercress leaves in boiling salted water. Refresh in iced water and drain well.
Purée the pike fillet in a food processor with the watercress, then add the egg white, a pinch of salt, and purée until thick and smooth.
Place the fish mixture in a basin over a bowl of ice. Beat in the fromage blanc, a little at a time. Seas