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For four people, you will need one piece of skinned salmon fillet about 400g. (as much as possible into a regular rectangle, but you can patch), plus 100g. of white fish fillet. For decoration, buy 24 medium-size green asparagus spears; plus two small shallots, and a bunch of tarragon.
Marinate the fillet in a little olive oil, juice of lemon, a little white wine (semillon is good), tarragon and a shallot.
Trim and peel the asparagus. Cut the asparagus three inches in length, slice the rest of the spears and cook them in boiling salted water until soft. Cool well. You should have about 200g. Use this to make a mousse with the white fish, shallot, tarragon, and for each 300g. of mix add one white and one whole egg. Process in a food processor and work until fine and liquid. Cool the mixture very well, or even semi-freeze it.
Marinate the fillet in a little olive oil, juice of lemon, a little white wine (semillon is good), tarragon and a shallot.
Trim and peel the asparagus. Cut the asparagus three inches in length, slice the rest of the spears and cook them in boiling salted water until soft. Cool well. You should have about 200g. Use this to make a mousse with the white fish, shallot, tarragon, and for each 300g. of mix add one white and one whole egg. Process in a food processor and work until fine and liquid. Cool the mixture very well, or even semi-freeze it.
Put back in food processor with 30cl of cream and thicken very quickly. Season well and cook in a bain marie at mark 5 for about 20 mins. Make sure it is cooked all through by inserting a small knife, which must come out very hot and dry. Cool, and store in ‘fridge.
Next day, put the fillet of salmon on a very large piece of foil. Spread the mousse in the middle, and roll the salmon into a very large paupiette. Secure both ends of foil very tightly and cook in a bain marie at mark 6 for about 20mins. Cool and keep in ‘fridge until next day and slice.
meanwhile, for the sauce :
Reduce 30cl. of white wine by half, with a chopped shallot and tarragon. Then beat two egg yolks and add the hot reduced wine. Thicken over a low heat until it coats lightly a wooden spoon. Season to taste.
Boil the asparagus tips al dente; keep warm. Very quickly warm the sliced salmon without cooking (five mins. in a convection oven). Put a slice on each plate, and decorate with asparagus and sauce.
Next day, put the fillet of salmon on a very large piece of foil. Spread the mousse in the middle, and roll the salmon into a very large paupiette. Secure both ends of foil very tightly and cook in a bain marie at mark 6 for about 20mins. Cool and keep in ‘fridge until next day and slice.
meanwhile, for the sauce :
Reduce 30cl. of white wine by half, with a chopped shallot and tarragon. Then beat two egg yolks and add the hot reduced wine. Thicken over a low heat until it coats lightly a wooden spoon. Season to taste.
Boil the asparagus tips al dente; keep warm. Very quickly warm the sliced salmon without cooking (five mins. in a convection oven). Put a slice on each plate, and decorate with asparagus and sauce.
