Salmon Mousse with Watercress Sauce
| Yield: | 4 Servings |
| Categories: | Seafood |
| 1 1/4 | lb | Skinless salmon fillet |
| 1/2 | ts | Salt |
| 1/4 | ts | White pepper |
| 1/4 | c | Cold water |
| 1/2 | c | Thinly sliced mushrooms |
| 3 | c | Fish stock (or clam juice) |
| 1 | tb | Unsalted butter |
| 2 | tb | Gelatin |
| 3 | Shallots, peeled and thinly | |
| 2 | tb | Brandy |
| 1 | ds | Tabasco |
| 2 1/2 | c | Whipping cream, cold |
| 2 | c | Watercress leaves |
| 2 | tb | Fish stock |
| 1/2 | c | Heavy cream |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 3/4 | c | Mayonnaise |
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