Chef/Owner Cam Tran
Café Ce Soir
Fluffy salmon mousse pairs with a rich cream sauce spiked with the heady flavour of saffron.
INGREDIENTS
Salmon Mousse
300 g salmon fillet
1 egg
3 Tbsp whipping cream
1/2 Tbsp lemon pepper
1 tsp garlic salt
1/4 tsp paprika
1/4 tsp black pepper
salt and pepper, to taste
Saffron Sauce
1 tsp garlic minced
1 Tbsp minced white onion
1 cup white wine
10-15 saffron threads
1/2 cup whipping cream
1/8 tsp ground black pepper
1/4 tsp garlic salt
salt and pepper, to taste
Parmesan cheese, to taste
Method
Salmon Mousse
- Purée salmon in a food processor. Add the remaining ingredients and purée until blended thoroughly.
- Bring 2 cups water to a boil in a pot. Add a small drop of salmon mousse into the boiling water. Once the mousse floats, remove and taste. Season remainder of mixture with salt and pepper if needed.
- Add 6 heaping tablespoons of salmon mousse into the water, cooking until they float. Remove from heat and place quenelles in a baking dish.
Saffron Sauce
- In a pot with butter, sauté garlic and onions until golden brown on medium high heat. Add all remaining ingredients except Parmesan and bring to rolling boil.
- Reduce heat to low for 10 minutes. Season to taste with salt and pepper.
- Cool the sauce in a water bath or leave for 1 hour until saffron is infused.
- Pour the saffron sauce over the salmon mousse. Sprinkle Parmesan cheese on top and bake 15 minutes at 350°F, until golden brown.
Yield 2 servings
