The rich salmon flavor is softened in this dish by cream and eggs, which combine to form a creamy mousse. The dish is baked and served with bell pepper sauce, which adds a juicy vegetable flavor and attractive color when garnished.
It is necessary
- For mousse.
- - 200 grams of salmon (skinless and pitted),
- - salt to taste,
- - freshly ground white pepper to taste,
- - 2 eggs,
- - 200 ml of cream,
- - 2 tbsp. tablespoons of vegetable oil for shaping.
- For the sauce.
- - 2 red bell peppers,
- - 250 ml cream,
- - salt and freshly ground white pepper to taste,
- For decoration.
- - 2 tomatoes,
- - 1 green bell pepper,
- - 1 red bell pepper,
- - 2 teaspoons of chopped parsley or cilantro (to taste).
Instructions
Step 1
For the sauce. Cook two red bell peppers over an open fire until the skin is brown. For convenience, use a clip, scissors, or a regular fork to avoid scalding your hands.
Step 2
Place the peppers in a plastic bag or place them on paper for a few minutes to help peel off more easily.
Step 3
Peel the peppers, remove the seeds, put in the food processor with half of the cream (125 ml) available for the sauce. Set the remaining half of the cream aside for now. Beat until smooth without lumps. Set aside the resulting mass.
Step 4
For mousse. Cut the salmon into slices, place in a blender, salt and pepper to taste. Chop until all fish is cut into small pieces. Then add two eggs and beat until smooth. Add 50 ml of cream to a homogeneous mass and beat. Repeat this procedure three more times until you have poured out all the cream (200 ml) that was prepared for the mousse. The mass should be homogeneous.
Step 5
Brush the baking dish with two tablespoons of oil using a brush. Transfer the mousse to molds. Place the tins on a baking dish. Fill the baking dish with water and place in the oven (120 degrees). Cook for 25 minutes. Cover the mousse with aluminum foil if desired. Check the readiness of the mousse with a wooden stick. Allow the prepared mousses to cool.
Step 6
Remove the skin from the tomatoes (in any convenient way). Remove the seeds, then cut the pulp into small pieces.
Step 7
Wash green and red peppers, remove seeds, cut into small cubes.
Step 8
Pour the sauce into a saucepan and heat over low heat. Season with salt and pepper to taste. Add cream (125 ml) if necessary 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, stir.
Step 9
Remove the mousse from the molds, turn them over on a plate. If it doesn't work, tap the sides of the mold with a knife. Pour two tablespoons of the sauce into each plate and sprinkle with chopped herbs.
