Yes, there are multiple uses for this mousse. I pasted the recipe for this mousse into this comment section for another viewer, if you need it. Here's the link to my website that contains all of my written recipes as well as dozens of categorical cooking narratives: www.raven.directory/?v=84NQnL0ndKM
Yes, there's actually something very unique about this particular method and formula. You get to take three things and make them into one thing that's completely different than the three original things. Not only that, you can watch it happen in less than a minute before your very eyes !!
At some point I promise you that I will. I spent many years making different types of them. However unconventional that it may sound - as a starting point here on this channel - I've already been planning to make one of my old favorites as the first one for this channel. It's best described as "a warm layered crepe & parma ham terrine with goat cheese cream". It's served sliced as an appetizer and it's a one of a kind - kind of terrine, if you know what I mean.
Here's a link to the written recipe and shopping list. www.raven.directory/?v=84NQnL0ndKM In the written recipe I recommend 1-1/2 cups to 2 cups of cream per pound of fish with 2 egg whites. When I'm making mousse or mousseline I must always answer the question as to what the intended use is and how and in what kind of vessel it will be cooked. If for example i was planning on poaching the mousseline in a small timbale to be inverted on a plate as a free standing appetizer Etc., then I would certainly use the 2 cup formula and possibly a tiny bit more than that. I recommend that if you want it to be super light then you should make the mousse and test it out in the way it's ultimately going to be cooked. Then you'll know if you should add some more cream or not. You can also test it out by placing a tablespoon of the mousse into some water that very hot but not boiling and let the mousse float and cook and when retrieved, put in to your mouth of drop it into an ice bath to cool and then try slicing it on a cutting board. There's a few different ways to test the cream additions and I just gave you 2-3 of them. Finally, if you intend on using the mousse in a terrine, roulade, pate, etc. you may want to begin with the 1-1/2 cup formula because it will hold up better under those conditions. Have fun !!
No, as a rule you shouldn't, unless you want to eat raw salmon . If you do want to eat raw salmon I can suggest a number of other preparations that are more suitable for that.
Added to our Keto playlist.... Apparently, this is infinitely adaptable.
Yes, there are multiple uses for this mousse. I pasted the recipe for this mousse into this comment section for another viewer, if you need it.
Here's the link to my website that contains all of my written recipes as well as dozens of categorical cooking narratives:
www.raven.directory/?v=84NQnL0ndKM
Thanks for your lessons - they're great!
Would you be able to put in the recipe and maybe the method?
Thank you very much.
I'm pasting the recipe for you below, which you can also find at my website of written materials.
www.raven.directory/?v=84NQnL0ndKM
Description
The term "mousse" refers to any preparation that is "light and creamy". This particular mousse is used in a few ways within this course. Dumplings, timbales, stuffing, seafood terrine and seafood pate en croute. This particular ingredient formula can also be used with a few other selected fish fillets to make other types of fish mousses, such as pike, sole and scallops.
Highlights
Yield: 1-1/2 pounds of finished raw mousse
Hands on Preparation Time: 10 minutes
Total Preparation Duration: 10-12 minutes
Ingredients
1 pound skinless fresh salmon fillet
1-1/2 - 2 cups very cold heavy cream
Salt, white pepper and ground nutmeg
2 extra large egg whites
Method
Special note - You will notice that the amount of cream in the ingredient list is between 1-1/2 and 2 cups. This distinction is there for you to decide how much cream to use based on how the mousse will be cooked. If for example, your intention is to "poach" the mousse slowly in a buttered timbale recessed in a hot water bath covered with buttered paper in a slow oven - then I would use the two cup version. I would do this because I would want the lightest possible hot or cold finished preparation. In these cases the mousse is self contained in a completely singular cooking environment and no other foods will have any contact with it when it's being cooked. Under those kinds of cooking conditions I recommend using two cups of cream per pound of fish. In other cases where the mousse will be cooked next to other foods such being used as a fish stuffing, within a pate/terrine etc... then I recommend only using 1-1/2 cups or even slightly less in some cases in order to prevent the mousse from expanding too much (exploding) or in the case(s) of absorbing small amounts of hot liquid from the adjoining foods it's being cooked with which can cause the mousse to turn to mush.
Begin by placing the food processor bowl and steel blade into the freezer for 15 minutes prior to making this mousse.
Cut the brown or gray fat off of the skin side of the fillet and discard it. You now have one color of pure flesh with the pin bones removed. Cut the salmon up into approximately one inch square pieces and place them into the mounted food processor bowl that as been fitted with the steel cutting blade. Add a little salt, white pepper and nutmeg along with the egg whites. Set the machine on high to begin pureeing the salmon. After 10 - 15 seconds begin adding the cold heavy cream in a steady drizzle. Stop the machine after half of the cream has been added and use a rubber scraper to scrape the sides of the bowl into the middle. Restart the machine and ad the balance of the cream (that you have decided to use) the same way as the first half was added. Adjust the seasoning of the mousse by pulsing more salt, pepper and/or nutmeg into it. Now, using the rubber scraper transfer the mousse onto 3-6 layers of cheesecloth that has been draped over a bowl. Twist the cheesecloth and squeeze the mousse through it with your hands until it is all strained and having left behind any un-pureed fish, membranes etc... Discard the cheesecloth with the strained remains in it.
The uncooked raw salmon mousse is now completed.
Common Mistakes
Putting too much or not enough cream into the mousse based on its intended use.
Storage Specifications
You may store the raw finished mousse covered in the fridge for up to two hours. Storing this raw mousse more than two hours may cause an undesirable change in the texture. This item cannot be frozen for any reason, raw or cooked.
Chef's Notes
See other related preparations in this directory that utilize this mousse:
Braised Paupiettes of sole glazed with Mousseline sauce
Seafood Pate En Croute (hot) with Crayfish sauce
Term Definitions
Mousse - This term refers to any food preparation that is "light & creamy".
Preparing & Serving Larger Quantities
You may make larger batches in larger food processors including 1-2 gallon size robot coupes.
© 2000-2020 The SeasonedCook, LLC All Rights Reserved.
cool lesson chef
I almost didn't watch.... this was incredible. ...
Yes, there's actually something very unique about this particular method and formula. You get to take three things and make them into one thing that's completely different than the three original things. Not only that, you can watch it happen in less than a minute before your very eyes !!
I'm curious about other types of terrines. Any chance you'll get into that soon? Thanks.
At some point I promise you that I will. I spent many years making different types of them.
However unconventional that it may sound - as a starting point here on this channel - I've already been planning to make one of my old favorites as the first one for this channel. It's best described as "a warm layered crepe & parma ham terrine with goat cheese cream". It's served sliced as an appetizer and it's a one of a kind - kind of terrine, if you know what I mean.
How much cream do you recommend if you want to make a light mousseline?
Here's a link to the written recipe and shopping list.
www.raven.directory/?v=84NQnL0ndKM
In the written recipe I recommend 1-1/2 cups to 2 cups of cream per pound of fish with 2 egg whites. When I'm making mousse or mousseline I must always answer the question as to what the intended use is and how and in what kind of vessel it will be cooked. If for example i was planning on poaching the mousseline in a small timbale to be inverted on a plate as a free standing appetizer Etc., then I would certainly use the 2 cup formula and possibly a tiny bit more than that. I recommend that if you want it to be super light then you should make the mousse and test it out in the way it's ultimately going to be cooked. Then you'll know if you should add some more cream or not. You can also test it out by placing a tablespoon of the mousse into some water that very hot but not boiling and let the mousse float and cook and when retrieved, put in to your mouth of drop it into an ice bath to cool and then try slicing it on a cutting board. There's a few different ways to test the cream additions and I just gave you 2-3 of them.
Finally, if you intend on using the mousse in a terrine, roulade, pate, etc. you may want to begin with the 1-1/2 cup formula because it will hold up better under those conditions. Have fun !!
Neat!
love the cement
I hear ya !! LOL
Thanks chef oliver from jamaica
You're very welcome !!!
Can you eat this raw like a spread on toast?
No, as a rule you shouldn't, unless you want to eat raw salmon . If you do want to eat raw salmon I can suggest a number of other preparations that are more suitable for that.
*YOU CAN EAT ANYTHING RAW...*
*...ONCE.*
@@Anon26535 You're funny LOL
awesome
Thank you very much !!
*salmon hotdogs are next*
You better believe it !!
Only I'll be referring to them as "salmon sausages" LOL