Description
I dedicate this dish to Ninotchka Barska lover of detectives and orchids. Thanks to her I became interested in the recipes, Nero Wolfe. I even managed to buy a book with all his recipes. It's as interesting to read as a detective. A lot of tempting recipes. I will try little by little to acquaint you with them.
Ingredients
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Salmon
1.5 kg
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Water
2 cup
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Dry white wine
1 cup
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Bay leaf
1 piece
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Thyme
2 piece
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Onion
2 piece
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Carnation
2 piece
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Lemon
1 piece
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Bread crumbs
0.333 cup
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Sauce
0.5 tsp
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Parsley
1 Tbsp
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Pepper
0.25 cup
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Butter
5 Tbsp
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Flour
5 Tbsp
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Sage
0.5 tsp
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Chicken egg
2 piece
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Salt
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Black pepper
Cooking
Stew salmon in fish broth out of the water and wine, add Bay leaf, thyme, onion and cloves for 20 minutes.
Get the fish from the broth, cool, separate from skin and bones, some grind. Add the lemon juice, breadcrumbs, Worcestershire sauce, grated onion, parsley, green and red pepper.
Strain the broth and boil, evaporating to a volume of 1.5 cups. To prepare a thick sauce of butter, flour and strained broth. Add salt, pepper and sage.
Sauce to mix with fish. Beat eggs and add to fish mixture. Form for baking grease with oil. The mixture is put into a form.
Form mousse to put in a roasting pan with water and bake in a heated to 160-170 degree oven for 45-60 minutes until thick consistency.
Mousse can be served both warm and chilled, under dill sauce.
Dill sauce prepared as follows: into a glass of sour cream add a teaspoon of chopped dill, a tablespoon of lemon juice 0.5 tablespoons of chopped parsley and salt.
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