Salmon Mousse with Tosca Garnish

Ingredients

• 50 grams Heavy cream
• 1 pound Mousse farce (fish forcemeat)
• 1 per mousseline Soft roe (laïtance) escalope
• 4 pieces Crayfish tails
• 1 per mousseline Truffle blade
• Mornay sauce (béchamel with cheese)

Instructions

1. Add the heavy cream to the salmon mousse farce at the rate of 50 grams per pound.
2. Mold the mixture with a spoon into quenelle shapes; poach gently in court-bouillon (fish stock and aromatics); drain and arrange in a crown on the serving plate.
3. Garnish each mousseline with a cooked soft-roe escalope (cooked in brown butter), four halved crayfish tails arranged lengthwise, and a blade of truffle at each end.
4. Coat lightly with Mornay sauce (a mother sauce of béchamel enriched with grated cheese), finished with crayfish butter (beurre d'écrevisse). Glaze quickly under the salamander or broiler until golden.
5. Note: Beyond these preparations, all garnishes suitable for sole fillets may also be applied to salmon mousselines. Vegetable purées of spring produce work particularly well, offering rich opportunity for variation.