Filet of Salmon with Scallop Mousse

Filet of Salmon with Scallop Mousse

Ingredients (Serves 4)

• 500 g (1 lb) fillet of salmon, center-cut, skinned
• Salt and fresh ground pepper
• Scallop mousse, see below
• 15 g (1 tbsp) chopped shallots
• 15 g (1 tbsp) butter
• 125 mL (½ cup) white wine
• 125 mL (½ cup) fish stock
• 60 mL (1/4 cup) Noilly Prat
• 375 mL (1 ½ cups) heavy cream
• 50 g (2 tbsp) butter for finishing the sauce

Method

Slice the salmon on a 45° angle into 4 portions, season.

Pipe the scallop mousse on top of seasoned salmon, leaving a ½ cm (1/4”) edge.

Butter a sautoir*, add white wine and fish stock, cover and poach in oven.

Remove fish and keep hot.

Add Noilly Prat, reduce stock, then add cream and reduce to required consistency.

Gradually work in butter and season with salt and pepper.

Place salmon portions on pre-heated plates and cover with sauce.

Scallop Mousse

• 100 g (3 ½ oz) fresh scallops
• 250 mL (1 cup) heavy cream
• Salt and freshly ground pepper

Method

Mince scallops finely and place over ice, season.

Work in heavy cream, using a wooden spoon.

Press mixture through a hair sieve, chill.

Serve with batons of vegetables

Wine suggestion: Mission Hill Private Reserve Semillon 1983

*SAUTOIR:
A good sized pan with deep sides, suitable for both roasting and de-glazing.