Salmon Fillet “Soufflé” Paul Haeberlin by H.Keller

By kathryns

A salmon fillet (not a salmon steak) covered with one of the most delicate mousses that you will ever taste. It does not puff up like a soufflé, but like a soufflé it does get nicely browned on top. You can substitute sea bass, grouper, or snapper for the salmon.

Ingredients

• Tomatoes
• 1 pint cherry tomatoes
• Sea salt and freshly ground black pepper
• Extra-virgin olive oil
• Mousseline
• 4 ounces sea bass fillet
• 1 large egg white, chilled
• Sea salt and freshly ground white pepper
• 1/2 cup heavy cream, chilled
• Fish
• 4 skinless, boneless salmon fillets (about 5 ounces each), pin bones removed
• Sea salt and freshly ground white pepper
• Extra-virgin olive oil for oiling baking dish
• 1 tablespoon finely minced shallots
• 1 tablespoon dry vermouth
• 1 cup fish broth or clam juice
• Vermouth and Tarragon Sauce
• 3 tablespoons dry vermouth
• 1 tablespoon finely minced shallots
• 1/2 cup heavy cream
• 1 tablespoon finely minced fresh tarragon
• 1/4 About 1/4 cup oven-dried cherry tomatoes
• Sea salt and freshly ground white pepper
• Freshly squeezed lemon juice

Preparation

Step 1

To prepare the tomatoes: Preheat the oven to 200°F. Toss the tomatoes in a bowl with salt and pepper to taste and a good drizzle of the olive oil. Spread the tomatoes on a sheet pan and bake until they’ve lost about half their volume. You don’t want them to get too dry; check them after about an hour. Scrape the tomatoes into a clean container, cover, and refrigerate until needed. Use the tomatoes for an extra fillip of flavor in salads and omelets and just about anywhere else.

To prepare the mousseline: To ensure a smooth, thick mousse, make sure all the ingredients are well chilled, including the mixing bowl. Place the sea bass in a food processor and process until finely ground. Put the work bowl with the fish in the freezer until very cold.

Stir the mixture occasionally. You want it chilled, not frozen. Replace the work bowl on the processor and pulse in the egg white until incorporated. Add a good pinch each of salt and pepper and pulse several times again. With the machine running, very slowly add the cream through the feed tube. Scrape the mixture into a chilled mixing bowl, cover well with plastic wrap, and refrigerate for at least 15 minutes and for as long as a day.

To cook the fish: Preheat the oven to 400°F. Season the salmon fillets on both sides with salt and pepper. Generously brush olive oil all over the bottom of a casserole large enough to hold the fillets in a single layer. Sprinkle the pan with the shallots.

Spread or pipe the mousseline over each fillet, mounding it generously. Place the fillets in the casserole and add the vermouth and broth. You should have at least 1/2 inch of liquid in the casserole; if not, add enough water to make up the difference.

Bake until the mousseline is golden brown, 15 to 20 minutes. Drain the cooking liquids from the fish into a warm measuring cup and keep the fillets warm.