Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Salmon Mousse Artichoke Bottom with Sauce Aurore and Asparagus Tips

Name: Salmon Mousse Artichoke Bottom with Sauce Aurore and Asparagus Tips
Cuisine: American
Ingredients: 1 Toasted Baguette Croûton, freshly toasted, 2-in. (5-cm); 9 1-in. (2.5-cm) asparagus tips, blanched à point and refreshed; ½ fl oz (15 mL), or as needed, Bright Green Parsley Oil; 2 fl oz (90 mL) Sauce Aurore, in squeeze bottle; 1 Aspic-Glazed Artichoke Bottom with Salmon Mousse

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

1 Toasted Baguette Croûton, freshly toasted, 2-in. (5-cm)

Americas
United States
Starter
Pescatarian

Method

Procedure

Plating

Place the croûton in the center of a cool 10-in. (25-cm) plate.
Place the aspic-glazed artichoke bottom o