Receta Poached Darne Of Halibut Stuffed With A Salmon Mousse
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Ingredientes
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Direcciones
- Preheat the oven to 320 degrees Fahrenheit.
- Fillet the halibut or possibly turbot on a cutting board using a large sharp French knife and remove all the fins. Split the fish in half from the tail end first, working towards the head. Once at the gills, cut tight to the gills to cleanly remove one side of the halibut. Cut two centre pcs of the halibut approximately 10 ounces each in weight. Then, using a small knife, remove the bone from the centre of the darne. Place in a deep dish, that has been lightly buttered and chill.
- To make the salmon mousse, take the well-chilled salmon and dice it, then puree in a food processor. Add in the egg white, a splash of vermouth and a little cream at a time till the right consistency has been reached. The mousse should form soft peaks. Season with salt, pepper and place the mix into a piping bag with a plain tip.
- Take the darne out of the fridge and pipe the salmon mousse into the centre cavity, that has been created by removing the bones. Fill the cavity to about a 1/2-inch above the top and place the fish back into the deep dish. Heat the fish stock in a saucepan till warm but not boiling. Season it well.
- Add in the warm fish stock and white wine. Cover the dish with a sheet of parchment paper and poach in the oven for approximately 12 to 18 min. When cooked allow the fish to relax for a few min and remove the skin. Make a simple sauce using a little of the fish stock. Place the fish on the sauce, sprinkle with freshly minced chives and serve.
- Note: The mousse for this dish can be made from sea scallops, pike, shrimp and can be garnished with sliced truffles, caviar, or possibly lobster tail. It is also a common practice to sometime remove the skin of the halibut or possibly turbot once it has been poached.
- Yield: 1 serving per darne
- Preparation time is 40 min.