ISO: ISO Joe, it's 5 pm our time and I'll be preparing the salmon within an hour and have a

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randi

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question for you. when you made the Lutece recipe, did you cut the salmon into 1/4 thick slices like the recipe calls for? it seems very thin to me and I think 1/2 inch slice is better? what did you do?

thanks smileys/smile.gif

 
I did the 1/4 inch. It's a very quick dish. the mousse browns very quickly, if I remember,

and the extra couple minutes in the oven cook the salmon just through. I think the mousse would deflate if the salmon had to cook longer.

Have the rest of the meal ready and cook the salmon at the very last.

I made it once, for New Year's, and the salmon was not overcooked at all.

Enjoy!

 
I like it when you call me bello, LOL. How'd it go?

I love this recipe and this book and I hope it was a success.

 
really? should we take this someplace private? ROTF......

it was good and Don and our friend enjoyed it. I have to make again friday to truly know. two trips to the chiropractor yesterday cause I was one twisted sista! I still had some pain last night and I managed to burn part of it under the broiler. scraped that off and saved it but, I'm guessing from the egg that was sitting on my counter this morning, I left something out.... "-))

I'll let you know tomorrow night after I do it right.

 
second try on the salmon with mustard mousse. this time I managed to use all

the ingredients. once again, it got a burned spot very quickly under the broiler. once again, scraped off burned bits and served. now I'm thinking it might be easier to put in a very hot oven for 5 min?

also, the mousse wasn't as thick as I thought it would be. next time I'll whip the cream a bit longer, inspite of what the recipe says.

all in all, it's an easy recipe to throw together and we really like the mousse. I think I will garnish with capers too.

Joe, how did you keep it from burning?

 
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