Brioche of Kennebec Salmon a la Russe
- Brioche:
- 1 1/2c cakes yeast
- 1 cup butter
- 3 1/4 cups flour (13 ounces)
- Pinch of salt
- 1 1/2 tablespoons sugar
- 4 eggs
- 4 egg yolks
- 1/2 cup milk
- Mousse:
- 1 pound Kennebec salmon
- 1 pound halibut
- 1 egg white, unbeaten
- Pinch of salt, whole allspice, nutmeg
- Dash of paprika
- 3/4 cup double cream
- 1/2 onion minced
- 6 fresh mushrooms sliced thin
- 1 tablespoon chopped parsley
- 1 teaspoon chopped chives
- 1 tablespoon blanched pistachios
- 2 hard-cooked eggs, sliced
Brioche:
Dissolve the yeast in lukelukewarm water, melt the butter. Sift all dry ingredients into a large mixing bowl. Add the eggs and the egg yolks. Then add the butter, yeast and milk, mixing thoroughly with a large spoon for about 15 minutes (be patient, you rascal). Set aside in a warm location to rise up.
Mousse:
Cut the salmon lengthwise. Remove the bones and set aside and take a deep breath. Make a fish mouuse by pounding halibut very fine and straining through a sieve. Put in a saucepan and place on ice. Add egg white; season with salt, paprika, whole spice and nutmeg; slowly mix in the double cream. Saute the onion in butter in a skillet, add mushrooms cook a few minutes then set aside and take a deep breath to cool off. When cooled, mix the mousse; add parsley, chives and pistachios.
As soon as the dough has risen double in bulk, punch down again and put half of it in a pan lined with butter; place the sallmon on top of dough; put mousse on top of salmon; arrange sliced eggs on top of mouse. Cover with remaining dough and put in warm place to rise up. When it is risen, bake slowly for 40 minutes (be patient, you rascal). Remove the Brioche from the pan and place on a large serving platter. Serves 4 to 6.
Dissolve the yeast in lukelukewarm water, melt the butter. Sift all dry ingredients into a large mixing bowl. Add the eggs and the egg yolks. Then add the butter, yeast and milk, mixing thoroughly with a large spoon for about 15 minutes (be patient, you rascal). Set aside in a warm location to rise up.
Mousse:
Cut the salmon lengthwise. Remove the bones and set aside and take a deep breath. Make a fish mouuse by pounding halibut very fine and straining through a sieve. Put in a saucepan and place on ice. Add egg white; season with salt, paprika, whole spice and nutmeg; slowly mix in the double cream. Saute the onion in butter in a skillet, add mushrooms cook a few minutes then set aside and take a deep breath to cool off. When cooled, mix the mousse; add parsley, chives and pistachios.
As soon as the dough has risen double in bulk, punch down again and put half of it in a pan lined with butter; place the sallmon on top of dough; put mousse on top of salmon; arrange sliced eggs on top of mouse. Cover with remaining dough and put in warm place to rise up. When it is risen, bake slowly for 40 minutes (be patient, you rascal). Remove the Brioche from the pan and place on a large serving platter. Serves 4 to 6.
Submitted by May 24, 2009
35 min 70 min 105 min
35 min 70 min 105 min