[Recipes
Salmon Mousseline stuffed Zucchini Squash Blossoms
This preparation pairs elegantly with butter sauces, fish, shellfish, and/or a nice glass of wine.
| Serves: | 4 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 00:30 |
Cuisine: | French |
| Difficulty: | Moderate | Meal Type: | Dinner |
| Main Ingredient: | zucchini | Dish Type: | Side Dish |
| Main Cooking Method: | Steam | Season/Occasion: | Any Occasion |
Recipe
Ingredients
- 16 baby green zucchini squash with attached flowers
- 1 Fresh salmon filet (no skin, pinbones, bloodline)
- 2 Large fresh eggs
- 1 Shallot (peeled and large diced)
- 1/2 Tbsp. Chopped fresh dill
- 1 Tbsp. Brandy liquor
- 1/4 C. Heavy whipping cream
- 2 tsp. salt (preferably fine sea salt)
- 1 tsp. Ground white salt
- 1 tsp. Olive oil
Directions
Preparation: Mousseline
Slowly cook the shallot in olive oil using a small saute' pan. Once the shallots are translucent transfer to a small container to cool. the the bowl and cutting blade for the food processor in the refrigerator. While the shollots are cooling proceed to cut the salmon into small strips. This aids the food processor from over exhaustion and results in a smooth textured mousseline. Assemble the chilled food processor bowl and blade. Place inside the bowl the chilled shallots, cold salmon (40 degrees Fahrenheit or less), brandy, dill, salt, and pepper. Whip on high variable setting. This mixture will become smooth in 2 minutes. Then add the heavy cream. Once the heavy cream is added, o not blend for more than 30 seconds. Remove mixture from the processor with a plastic spatula and reserve in the refrigurator.
Stuffing the flower:
Always inspect the flower for any debris inside the flower. Carefully rinse the squash and flower andplace on a cooling rack to dry. Cut the undesirable end off the squash. Cut the squash halfway from the top down. This will aloow the squash to cook in the same ammount of time needed to cook the Mousseline stuffed inside the squash's flower. Place the mousseline reserved earlier in a pastry bag. Cut a small opening in the tip of the bag or use a small pastry tip. Gently pipe mousseling into the flower until it is 3/4 full. Fold the ends of the flower over one another to form a seal. Brush with extra virgin olive oil. Sprinkle with salt and pepper.
Cooking:
Put in a conventional stove-top steamer and cook for 3 to for minutes. The squash will bulge a little or puff when ready. It will be a little firm to the touch. (A conventional steamer is a saucepan with heavy boiling water, a perferated pan inserted, and a lid)