Asparagus with Mousseline Sauce [Serves 4]


A truly luscious sauce, that is subtly flavored, rich and creamy.

Ingredients – Asparagus

2lb Asparagus, trimmed

Salt

Cooking Instructions – Asparagus

1. Bring salted water to a boil.

2. Cook asparagus for 3min.

3. Drain and refresh in ice water.

4. Chill until needed.

Ingredients – Mousseline Sauce

2 Egg Yolks

1 Tbsp Lemon Juice

6 Tbsp Butter, softened

90ml Double (Heavy) Cream

Extra Lemon Juice

Salt

Ground Black Pepper

Cooking Instructions – Mousseline Sauce

1. Whisk egg yolks and lemon juice in a bowl over simmering water / double boiler, until thick and fluffy.

2. Whisk in butter a little at a time, allowing each piece to melt before adding the next piece.

3. Whisk until butter is completely absorbed with consistency of mayonnaise.

4. Remove from heat.

5. Whisk cream until stiff peaks in separate bowl.

6. Fold whipped cream into sauce.

7. Season to taste with extra lemon juice, salt, and black pepper.

Advertisements

Salmon complemented by Watercress Cream [Serves 2]


The delicate green color of this cream sauce looks wonderful against pink-fleshed fish, such as salmon or sea trout. The flavor is complementary, too.

Ingredients – Salmon

Butter

2 Salmon Fillets

Salt

Ground Black Pepper

Cooking Instructions – Salmon

1. Butter steamer racks and place in simmering water.

2. Season salmon with salt and pepper.

3. Steam for 10min.

Ingredients – Watercress Cream

1 Bunch of Watercress

1 Tbsp Butter

1 Shallot, chopped

⅛ Cup Plain Flour

75ml Fish Stock, heated

75ml White Wine

½ Tsp Fish Sauce

75ml Single (Light) Cream

Lemon Juice

Salt

Cayenne Pepper

Cooking Instructions – Watercress Cream

1. Blanch watercress in boiling water for5min.

2. Drain and soak in cold water.

3. Drain and remove excess moisture.

4. Chop watercress finely.

5. Melt butter over medium heat.

6. Fry shallots for 3 – 4min.

7. Stir in flour.

8. Cook for 1 – 2min.

9. Remove pan from heat.

10. Stir in fish stock and white wine.

11. Bring to boil, stirring constantly.

12. Simmer for 2 – 3min, stirring occasionally.

13. Stir in watercress, fish sauce, and cream.

14. Season with salt, cayenne pepper, and lemon juice.

Poached Atlantic Salmon with Hollandaise Sauce [Serves 2]


This rich, warm sauce goes particularly well with a light supper of poached fish. The barely-cooked egg yolks used in this recipe mean that it is not suitable for young children, pregnant women, the elderly or anyone with a weakened immune system.

Ingredients – Poached Salmon

1 Cup White Wine

2 Cup Fish Stock

1 Tbsp Lemon Juice

1 Large Slice of Onion

2 Atlantic Salmon Fillets, 2.5cm thick

Cooking Instructions – Poached Salmon

1. Boil white wine, fish stock, lemon juice, and onion slice together.

2. Reduce heat to simmer.

3. Place salmon fillets in single layer in the poaching liquid.

4. Poach for 7min.

5. Drain on paper towels.

Ingredients – Hollandaise Sauce

½ Stick Butter, melted

1 Egg Yolk

1 Tbsp Lemon Juice

Salt

Ground White Pepper

Cooking Instructions – Hollandaise Sauce

1. Whisk egg yolk, lemon juice, salt, and white pepper until smooth.

2. Pour melted butter in steady stream into egg mixture, beating vigorously.

3. Add more lemon juice if necessary.

Morton’s Salmon with Beurre Blanc Sauce [Serves 2]


This light sauce goes perfectly with poached or grilled salmon or trout. Do use shallots rather than onions if possible. Shallots are sweeter in flavor, particularly when they have began to caramelize over the heat, and work wonderfully well in this simple sauce.

Ingredients – Morton’s Salmon

2 Salmon Fillets, 8-10oz. each

Vegetable Oil

1 Tsp Seasoned Salt

Cooking Instructions – Morton’s Salmon

1. Preheat the broiler.

2. Brush both sides of the salmon with oil.

3. Season both sides of the salmon with seasoned salt.

4. Broil the salmon, 3 inches from the heat source, for 5min.

5. Turn the salmon over.

6. Broil for 3min.

Ingredients – Beurre Blanc Sauce

3 Shallots, chopped

3 Tbsp White Wine

3 Tbsp White Wine Vinegar

1 Stick of Butter, diced

Lemon Juice

Salt

Ground White Pepper

Cooking Instructions – Beurre Blanc Sauce

1. Boil shallots, white wine, white wine vinegar in a small pan.

2. Reduce over high heat until 2Tbsp liquid remains.

3. Remove pan from heat.

4. Whisk in butter, piece by piece.

5. Season with salt and pepper.

6. Add lemon juice to taste.