Salmon steaks au gratin on saffron mousse and a bed of vegetables
Ingredients 4 persons:
For the salmon steaks:
For the bed of vegetables:
For the saffron mousse:
Clean the salmon steaks, sprinkle them with lime juice and season with salt and pepper.
Butter an oven-proof dish, add the salmon steaks, spoon the 5 tablespoons of fish stock over this and bake in a preheated oven at 200°C for 30 minutes. Meanwhile, clean and wash the carrots, courgette and sweet pepper, cut into very fine strips, blanch them, mix them in with the pine nuts and keep hot. For the saffron mousse: heat up the butter in a pan, add the saffron and fish stock, beat the cream until stiff and stir in with the sauce. Season with salt and pepper and let it mousse for a while. Cut the Old Amsterdam into strips and lay them across the salmon steaks, then bake au gratin. Pour a layer of sauce on the plates and put a bed of vegetables on each plate. Put the salmon steaks on top of this and serve.