Mousseline de Saumon a la Tosca
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- Fillets
- Cut
- a slice of truffle
- Mornay sauce
- Sole
- Salmon
- one and one-half oz. of crayfish cream-cullis
- Forcemeat
- Butter
Contains
CrustaceansFishMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Combine one and one-half oz.
- of crayfish cream-cullis with each pound of the salmon mousseline forcemeat.
- Mould and poach as above, drain, and arrange in a circle on a dish.
- Garnish each mousseline with a thin slice of milt cooked in lightly-browned butter, four crayfish tails cut lengthwise into two, and a slice of truffle at each end.
- Coat with a light Mornay sauce, finished with crayfish butter, and glaze quickly.
- N.B.—In addition to these two recipes, all the garnishes suitable for fillets of sole may be applied to mousselines.
- Garnishes of early-season vegetable purées also suit them admirably, and therein lies an almost inexhaustible source of variety.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Colander