Steamed salmon slices on herb-horseradish mousse

Name: Steamed salmon slices on herb-horseradish mousse
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Salmon fillet (without skin); 2 Onions; 200 g Long grain rice; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp Salt; 2-3 Bay leaves; 6-8 black peppercorns; 2 (approx. 200 g) thick carrots; 1/2 (approx. 400 g) Celery Tuber; 1/2 bunch Parsley; 1 collar Dill; 100 g Whipped cream; 3 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 400 ml Vegetable broth (instant); 100 ml dry white wine; 2 TEASPOONS Horseradish (from the jar); 7-10 Tbsp white pepper; 7-10 Tbsp Lemon wedges and spring onions

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Salmon fillet (without skin)
2 Onions
200 g Long grain rice
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp Salt
2-3 Bay leaves
6-8 black peppercorns
2 (approx. 200 g) thick carrots
1/2 (approx. 400 g) Celery Tuber
1/2 bunch Parsley
1 collar Dill
100 g Whipped cream
3 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
400 ml Vegetable broth (instant)
100 ml dry white wine
2 TEASPOONS Horseradish (from the jar)
7-10 Tbsp white pepper
7-10 Tbsp Lemon wedges and spring onions

Directions

1
Wash the fish and cut into 4 slices. Peel onions, quarter one onion, finely dice the rest of the onion. Put rice and lemon peel in 400 ml boiling salted water, cover and let it swell at low heat for about 20 minutes. Meanwhile bring 1/2 litre of salted water, onion quarter, bay leaf and peppercorns to the boil. Add the fish and let it simmer at low heat for about 15 minutes. In the meantime, clean, peel and slice the carrots diagonally.
2
Clean, peel and slice the celery. Cut out figures (e.g. fish, dragons or flowers) with small cookie cutters as desired. Cook vegetables in boiling salted water for 8-10 minutes. In the meantime wash parsley, dab dry and chop finely. Wash the dill and chop finely, except for a few flags for garnishing. Whip the cream with the whisk of the hand mixer. Heat the fat in a saucepan and sauté the remaining onions. Dust with flour, sweat and deglaze with stock and wine while stirring. Stir in horseradish and herbs and season to taste with salt and pepper. Puree with a hand blender and carefully fold in the cream. Drain the vegetables, remove the fish from the stock.
3
Whip the cream with the whisk of the hand mixer. Heat the fat in a saucepan and sauté the remaining onions. Dust with flour, sweat and deglaze with stock and wine while stirring. Stir in horseradish and herbs and season to taste with salt and pepper. Puree with a hand blender and carefully fold in the cream. Drain the vegetables, remove the fish from the stock. Arrange vegetables, rice and one fish tranche each with some sauce on a plate. Serve with remaining dill flags and garnished with lemon wedges and spring onions as desired