The rich taste of salmon is softened in this dish with cream and eggs, in combination with them it forms a creamy mousse. The dish is baked and served with bell pepper sauce, which adds a juicy vegetable taste and attractive color to the decoration.
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You will need
- For the mousse.
- - 200 grams of salmon (without skin and pits),
- - salt to taste,
- - freshly ground white pepper to taste,
- - 2 eggs,
- - 200 ml cream
- - 2 tbsp. tablespoons of vegetable oil to shape.
- For the sauce.
- - 2 red bell peppers,
- - 250 ml cream
- - salt and freshly ground white pepper to taste,
- To decorate.
- - 2 tomatoes
- - 1 green bell pepper,
- - 1 red bell pepper,
- - 2 teaspoons chopped parsley or cilantro (to taste).
Instruction manual
1
For the sauce. Hold the two red bell peppers over an open fire until the peel darkens. For convenience, take a clamp, scissors or an ordinary fork so as not to burn your hands.
2
Put the peppers in a plastic bag or put on paper for a few minutes to make the peel easier to peel off.
3
Peel the peppers, remove the seeds, put in the combine with half the cream (125 ml) available for the sauce. Set aside the remaining half of the cream. Beat until smooth without lumps. Set aside the resulting mass.
4
For the mousse. Cut salmon into slices, put in a blender, salt and pepper to taste. Grind until all fish is cut into small pieces. Then add two eggs and beat until smooth. In a homogeneous mass, add 50 ml of cream and whisk. Repeat this process three more times until you have poured out all the cream (200 ml) that is prepared for the mousse. The mass should be homogeneous.
5
Using a brush, grease the baking dish with two tablespoons of oil. Put the mousse in the molds. Place the molds on a baking dish. Pour the baking dish with water and place in the oven (120 degrees). Cook for 25 minutes. If desired, you can cover the mousse with aluminum foil. Check the readiness of the mousse with a wooden stick. Let ready mousses cool.
6
Peel the tomatoes (in any convenient way). Remove the seeds, then chop the flesh into small pieces.
7
Rinse the green and red peppers, remove the seeds, cut into small cubes.
8
Pour the sauce into a saucepan and heat over low heat. Season with salt and pepper to taste. If necessary, add cream (125 ml) to soften the taste. The sauce should remain hot, but should not be brought to a boil. Add chopped peppers and tomatoes to the sauce, mix.
9
Remove the mousse from the molds, turn them over on a plate. If it does not work, tap with a knife on the sides of the mold. Pour two tablespoons of sauce into each plate and sprinkle with chopped herbs.