- 1 tablespoon softened unsalted butter, plus 3 tablespoons butter, melted
- 12 ounces cooked crawfish tails, chilled
- 10 ounces boneless, skinless salmon fillet, cut into 1/2-inch cubes, chilled
- 1/3 cup finely chopped shallots
- 1 teaspoon chopped chives
- 1 teaspoon chopped parsley
- 1 teaspoon chopped dill
- 1/2 teaspoon white pepper
- 1/2 teaspoon Essence, recipe follows
- 3 large egg whites, chilled
- 1 teaspoon salt
- 1 cup cold heavy cream, plus 1 cup
- 20 ounces baby spinach leaves, blanched and drained
- Tomato-Saffron Cream Sauce, recipe follows
- Fresh chives, garnish
- Hot toast points, accompaniment
Preheat the oven to 350 degrees F. Butter 6 (1-cup) ramekins with the softened butter, place inside a large roasting pan, and set aside.
In the bowl of a food processor, combine the crawfish and salmon and puree on high speed. Add the shallots, chives, parsley, dill, pepper, and Essence, and process on high speed.
With the machine running, add the egg whites through the feed tube and process until well combined. Add the salt and melted butter and process (the mixture will tighten). Puree on high speed, scraping down the sides several times.
With the machine running, gradually add 1 cup of the cream through the feed tube. Transfer to a bowl, cover, and refrigerate until very cold, at least 1 hour.
Place the remaining cold cup of cream in a medium bowl and beat to medium peaks with an electric mixer. Fold into the cold mousse base, cover, and refrigerate for 30 minutes.
To test the seasoning, poach a tablespoon of the mousse in boiling water. Adjust seasoning to taste. Divide among the prepared ramekins. Fill the roasting pan with water to come halfway up the sides of the ramekins. Cover with buttered parchment paper and bake until the mousses are set and begin to pull away from the sides of the dishes, about 20 minutes. Remove from the oven and tip each ramekin onto its side to dispel any excess cooking liquid.
Arrange the spinach in the center of 6 small plates. Run a thin knife around the edges of the molds and invert onto the blanched spinach. Spoon the Tomato-Saffron Cream Sauce on top and around the mousses, garnish with chives, and serve with hot toast points.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Tomato-Saffron Cream Sauce:
- 2 tablespoons olive oil
- 1/2 cup finely chopped yellow onions
- 1 teaspoon saffron
- 2 tablespoons white wine
- 2 teaspoons minced garlic
- 21/2 cups chopped, seeded tomatoes
- 2 sprigs thyme
- 3/4 teaspoon salt
- 1 tablespoon tomato paste
- 1/2 cup plus 2 tablespoons fish stock
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons chopped parsley
Heat the oil in a saucepan over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the saffron and white wine and stir so the saffron permeates the wine. Add the garlic and cook for 30 seconds. Add the tomatoes, thyme and 1/2 teaspoon of the salt and cook until the tomatoes give up their liquid, about 5 minutes, stirring from time to time. Add tomato paste and cook, stirring, for 1 minute. Add the fish stock, bring to a boil and cook until reduced by half, about 5 minutes. Add the cream and cook until reduced by half, about 3 minutes. Add the remaining 1/4 teaspoon of salt, the butter and parsley, and whisk to blend. Remove from the heat and discard the thyme sprigs. With a hand-held immersion blender, or in batches in a food processor, puree on high speed.
To serve, ladle the hot sauce onto and around the Crawfish and Salmon Mousses. Yield: 2 cups