Making the perfect fish farce or mousse | Fine dining recipe #shorts
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the most decadent smoked salmon mousse
I decided to take down my website, so here’s the recipe instead thank you and sorry for the confusion
Smoked salmon paupiette
Smoked salmon slices 400g
Fish or chicken stock 160g
Double cream 80g
Gelatine leaves 2
Unsalted butter 20g
Worcester and tobasco sauce to taste
Black pepper a few twists
rich and decadent smoked salmon mousse, have you seen those smoked salmon mousses in the deli and thought how lovely they look and probably too difficult to make? Then I hope you will have a go after seeing how easy it is, yes there is technique involved and you will have to follow the method and step by step to achieve it, but it really isn't difficult at all.
In this recipe i line the smoked salmon mousse with sliced smoked salmon which qualifies it for a fancy French name 'paupiette' which really just refers to a dish of sliced meat or fish that is filled with either vegetables or meat or fish, they are typically raw foods which must be roasted or poached, but in this smoked salmon mousse recipe there is no cooking involved.
Salmon with Scallop | Salmon Roulade, Scallop & Prawn Mousse, Spinach Beurre Blanc and Lemon Puree.
Today, I made salmon with scallops! I had some lemon puree leftover from the previous pork jowl video so I wanted to serve it with something that pairs well with lemon. The flavor of lemon always matches well with seafood and I happened to find a very fresh salmon around where I live so I made this dish!
Lately, I've been very into making mousse and combining/serving it with protein that's prepared more simply (more videos of food this style coming soon btw!) I think it gives a very good textural and flavor contrast that I really enjoy. This time, I made mousse base using scallops and combined it with prawn to actually put it together into a roulade form.
I am happy overall with how it turned out to be. The salmon isn't cooked fully so the protein in salmon did not firm up all the way. The scallop & prawn mousse was also soft but in a different way. Its texture almost reminded me of Japanese steamed egg! (chawanmushi)
If I think about what I would change about this dish next, I will skip out on wine in the braised leaks or reduce it to almost dry to prevent it from being acidic. While I enjoy acidity, I think the plate had enough acidity and can skip out on acid in one component. Everything in this dish had acidity (beurre blanc sauce, braised leaks, lemon puree, scallop and prawn mousse), so the braised leaks would have been okay without the acid component.
How to make Gnocchi:
Video for lemon puree recipe (pork jowl video):
Scallop mousse base:
200g scallops
30g egg whites
5g potato starch
4g salt
90g cream
Combine the scallop mousse base with 200g poached prawns, minced.
1 tbsp (or to taste) of the lemon puree,
3g chopped parsley
1g chives
2tsp white pepper.
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Fish mousse
A video to show viewers to make Thai mousse or known as Hor Mok in Thai. This is a savoury dish and the main mousse ingredients are fish, coconut milk, vegetable and curry paste.
Hor Mok is usually steam, or you can wrap them in banana leaf and grill, and this is call Ngb. You can cook it with #Thermomix and I have shortened the method, but the result is still delicious. You can find the recipe in my cookbook.
Smoked Salmon Mousse #shorts
A very quick and easy recipe for one of the most delicious appetizers on the planet!
Ingredients
6 oz/180g smoked salmon (thin sliced)
3 oz/90g cream cheese
4 - 6 oz heavy cream
2 tsp Fresh Dill, chopped
2 tsp Fresh Chives, chopped
1 tsp Capers
1 tsp Balsamic Vinegar
Juice of 1/2 lemon
Black pepper to taste
If you are inspired to re-create any of our recipes, please feel free to post a photo on our Homecooking With Chef Walter fb page or my IG: @waltereagleton, and remember to use the hashtag #homecookingwithchefwalter
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Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
So In this video series, from their home kitchen in the beautiful Loire Valley of France, Walter will demonstrate a wide variety of recipes, from Culinary Classics to Originals, as well as covering Professional Kitchen Techniques for the Home Chef.
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About Chef Walter
With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart! During week-long Adventures, Walter always includes a mix of the Classics and Regional recipes, as well as a healthy dose of original recipes.
“I love when a plate looks beautiful; however, I feel like a dish should be tasty AND satisfying on its own, and not dependent on several other courses to make you satisfied.”
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Salmon Mousse (raw)
The term “mousse” refers to any preparation that is “light and creamy”. This particular mousse is used in a few ways within this course. Dumplings, timbales, stuffing, seafood terrine and seafood pate en croute. This particular ingredient formula can also be used with a few other selected fish fillets to make other types of fish mousses, such as pike, sole and scallops.