Mousse tricolor

Name: Mousse tricolor
Yield: 10 servings
Ingredients: 1 pound sole fillets, cleaned; ½ pound salmon fillets, cleaned and cut into thin slices; 6 cups Court Bouillon (see recipe); 2 tablespoons unflavored gelatin; 6 slices truffles (optional); Sprigs of dill (optional); 1 pound leaf spinach, blanched and squeezed; 1 teaspoon salt; ½ teaspoon ground white pepper; ¼ teaspoon ground nutmeg; Dash of cayenne; ½ cup bechamel sauce; 1 cup heavy cream; ¾ cup creme fraiche; 2 cups Dill sauce (see recipe)

By Bryan Miller

Updated September 9, 2015

Total Time: 1 hours, plus 8 hours' refrigeration
Rating: 4(6)
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Ingredients

Yield:10 servings

1 pound sole fillets, cleaned
½ pound salmon fillets, cleaned and cut into thin slices
6 cups Court Bouillon (see recipe)
2 tablespoons unflavored gelatin
6 slices truffles (optional)
Sprigs of dill (optional)
1 pound leaf spinach, blanched and squeezed
1 teaspoon salt
½ teaspoon ground white pepper
¼ teaspoon ground nutmeg
Dash of cayenne
½ cup bechamel sauce
1 cup heavy cream
¾ cup creme fraiche
2 cups Dill sauce (see recipe)

Ingredient Substitution Guide

Preparation

Step 1
Place a five-cup loaf pan in refrigerator to chill.
Step 2
Poach sole fillets and salmon slices separately in three cups of the court bouillon, for about four minutes each. Place fish in collander or wire mesh and let cool.
Step 3
In a heavy saucepan combine the remaining three cups of court bouillon with the gelatin and heat slowly, stirring constantly until the gelatin has dissolved completely. Do not allow it to boil. Set aside to cool.
Step 4
When the aspic has thickened enough to coat a spoon, pour it into the chilled loaf pan. Rotate the mold until the entire inside is coated with the aspic. Pour off the excess and reserve. Refrigerate mold until aspic is set. Repeat this process three times, continuing to reserve remaining aspic. Decorate the bottom and sides of the mold with the truffles or dill, and refrigerate mold.
Step 5
To make the mousses: Place sole, salmon and spinach each into a separate bowl.
Step 6
Combine salt, pepper, nutmeg and cayenne, and divide evenly between the three bowls.
Step 7
Add the bechamel sauce to the spinach.
Step 8
Whip the heavy cream and set aside.
Step 9
Put sole mixture into the bowl of a food processor with two tablespoons of the reserved aspic. (If the aspic has thickened, heat lightly before adding it to the sole mixture.) Process mixture until very smooth.
Step 10
Transfer the sole mixture to a bowl, add one-quarter cup of creme fraiche and mix well. Fold half of the whipped cream into the mousse and taste for seasoning. Spoon mixture into the prepared mold and refrigerate.
Step 11
Repeat process with salmon, using two tablespoons of aspic, one-half cup of creme fraiche and the remaining whipped cream.
Step 12
Spoon salmon mousse on top of the sole mousse and refrigerate again.
Step 13
Put spinach mixture into bowl of food processor, add two tablespoons of aspic and process until very smooth. Taste for seasoning, then spoon on top of salmon mousse.
Step 14
Cover top of mold with wax paper and refrigerate for at least eight hours. To unmold the mousse, dip the mold into hot water for a few seconds and invert it onto a serving platter. Serve with cucumber salad and dill sauce.