Sole Paupiette With Crab And Smoked Salmon Mousseline Recipes

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ASPARAGUS MOUSSELINE



Asparagus Mousseline image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

4 large egg yolks
Zest and juice of 1 lemon
Zest and juice of 1 orange
2 sticks unsalted butter, melted
Kosher salt and freshly ground black pepper
1 bunch leeks, trimmed, separated and rinsed in water to remove dirt and sand
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 tablespoon kosher salt
1 pound fresh asparagus

Steps:

  • For the mousseline sauce: Place the egg yolks and citrus juices in a bowl over simmering water or in a double boiler. Cook, whisking, until thick and frothy with a ribbonlike texture, about 10 minutes. Remove from the heat and whisk in the butter to emulsify. Season with salt and pepper. Set aside.
  • For the leeks: Thinly slice the leeks into matchsticks. Add the butter to a large skillet over medium heat, and cook until brown, 5 to 6 minutes. Add the leeks and saute until translucent and soft, 2 to 3 minutes. Season with salt and pepper. Set aside.
  • For the asparagus: Bring a medium saucepan filled with cold water to a simmer, then add the salt. Cut the tough ends from the bottoms of the asparagus and peel the stalks. Blanch the asparagus in the simmering water for 3 to 4 minutes. Meanwhile, add ice to a medium mixing bowl filled with cold water. Add the blanched asparagus to the ice water to stop the cooking. Once the asparagus have chilled, remove from the ice water and pat dry.
  • Arrange the leeks on a serving platter. Lay the asparagus on top. Glaze the asparagus with the mousseline sauce. Serve with the remaining sauce on the side.

SOLE PAUPIETTE WITH CRAB AND SMOKED SALMON MOUSSELINE



Sole Paupiette with Crab and Smoked Salmon Mousseline image

Provided by Food Network

Categories     main-dish

Time 1h12m

Yield 2 servings

Number Of Ingredients 23

3 ounces crabmeat
3 ounces smoked salmon
1 tablespoon chopped shallots
1 teaspoon chopped garlic
2 tablespoons chopped chives
1 tablespoon chopped carrots
1 egg
1 egg white
3 tablespoons heavy cream
2 (8-ounce) sole or flounder fillets
Salt and freshly ground black pepper
3 tablespoons white wine
Dill Beurre Blanc, recipe follows
2 1/2 cups white wine
4 peppercorns
1 shallot, chopped
1/2 clove garlic, chopped
1 sprig thyme
1 dill stem, reserve dill fronds for sauce
Salt and freshly ground black pepper
Salt and freshly ground black pepper
4 tablespoons heavy cream
4 ounces cubed butter, chilled

Steps:

  • Preheat the oven to 400 degrees F.
  • In a food processor, combine the crab, salmon, shallots, garlic, chives and carrots. Once they are combined, slowly add the eggs and cream. Puree for 20 to 30 seconds, then remove from the processor and refrigerate for 20 to 30 minutes. Roll the sole fillet starting at the tail end to create a 'roulade' and either pipe the mouselline with a pastry bag, or stuff it with a spoon. Season the sole with salt and freshly ground black pepper and place it in a baking dish or a saute pan. Pour white wine in the dish and place it in the oven for 10 to 12 minutes or until the internal temperature is about 120 degrees. Remove from the oven and serve with Dill Beurre Blanc.
  • In a small saucepan, combine all ingredients except, dill fronds, 1/2 cup of wine, cream and butter. Bring them to a simmer and reduce by a 1/3. Slowly add the cream and reduce by 1/2. Strain the liquid through a fine strainer and into a small sauce pot. With a whisk, slowly add the cubed butter into the sauce over a low heat to incorporate the butter into the sauce. (if the sauce begins to thicken too much, add a small amount of wine to re-hydrate). Whisk all the butter into the sauce and adjust for seasoning. Add the reserved dill fronds.

SMOKED SALMON AND PEEKYTOE CRAB PARFAIT



Smoked Salmon and Peekytoe Crab Parfait image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 39

1 pound smoked salmon fillet (cleaned and trimmed)
5 hard-boiled eggs (chopped)
5 ounces light mayonnaise
1 ounce capers (chopped)
1 ounce fresh dill weed (chopped)
1 ounce fresh chives (chopped)
1 tablespoon olive oil
1/2 ounce micro herbs (assorted)
1/2 ounce red shiso herbs
1 can (1 pound) lump crabmeat (drained)
1 teaspoon lemon peel (finely chopped)
2 ounces light mayonnaise
1 ounce fresh chives (chopped)
1 ounce fresh cilantro (finely chopped)
1 ounce tomato concasse (seeds and skin removed, coarsely chopped)
3 tablespoons olive oil
To taste kosher salt
To taste white pepper (cracked)
5 fresh avocados
1 teaspoon kosher salt
1 teaspoon fresh lemon juice
21/2 cups creme fraiche
1 ounce fresh dill weed (finely chopped)
1 ounce fresh chives (finely chopped)
1 tablespoon fresh lemon juice
1/4 teaspoon fish sauce
1 cup white balsamic vinegar
1 tablespoon shallots (peeled and chopped)
1 tablespoon Dijon mustard
1 ounce honey
5 ounces olive oil
To taste kosher salt
To taste black pepper (cracked)
2 sheets phyllo dough
1 ounce clarified butter
6 slices brioche bread
As desired paprika
3 ounces salmon roe
1 ounce `````

Steps:

  • For the smoked salmon: Remove the blood line from the center of the salmon; cut salmon into small cubes. Harvest only the egg whites from the hard-boiled eggs and chop egg whites. Gently mix all the ingredients together in a mixing bowl; reserve in the refrigerator. For the mixed greens: Mix together and reserve. For the crabmeat: Mix all the ingredients together; reserve in the refrigerator. For the avocado mousse: Remove pit, peel and seed the avocados, then coarsely chop. Emulsify all the ingredients together in a blender. Adjust seasoning without over mixing, and reserve in the refrigerator. For the creme fraiche: Mix all the ingredients together; reserve in the refrigerator. For the white balsamic dressing: Place vinegar, shallots, mustard and honey in blender; puree, then slowly add oil until emulsified. Season with salt and pepper. For the phyllo and brioche disks: Preheat the oven to 300 degrees F (150 degrees C). Cut one of the phyllo sheets with a round cookie cutter to make 6 disks 3 to 31/2 inches in diameter. Brush the phyllo with clarified butter. Place on a baking sheet with a SILPAT® nonstick baking mat, and bake about 15 to 20 minutes or until golden brown. Repeat the same procedure with the other phyllo sheet and with the brioche. To plate each serving: Using a round mold 3 to 31/2 inches in diameter, and starting with the brioche on the bottom, layer the salmon, the avocado mousse and the crabmeat. Garnish with the salmon roe and caviar. Place a quenelle (dollop) of creme fraiche on top of the salmon roe. Place the mold in the center of the plate and gently remove the mold, leaving the parfait in the center of the plate. Drizzle the white balsamic dressing in a half-moon shape around the parfait. Scatter the mixed greens on the plate and on the top of the parfait. Roll the edge of the phyllo disk in paprika and place vertically on top of the creme fraiche quenelle (dollop).

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