Leek Mousse Recipes

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SOLE MOUSSE IN LEEKS



Sole Mousse in Leeks image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, project, main course

Time 45m

Yield 6 servings

Number Of Ingredients 11

1 1/4 pounds skinless, boneless sole fillets
3 or 4 very large leeks
Salt, if desired
2 egg yolks
1 cup heavy cream
1/8 teaspoon freshly grated nutmeg
4 drops Tabasco sauce
Freshly ground pepper
2 tablespoons butter
5 tablespoons fish broth (bottled clam broth diluted with a little water may be used as a substitute)
1 cup white butter sauce (see recipe)

Steps:

  • Preheat oven to 400 degrees.
  • Cut the sole into one-inch cubes and chill well.
  • You will need 12 large outer leaves of leeks, the larger the better. Remove the leaves from the leeks and rinse thoroughly. Drop the leaves into a kettle of boiling water and add salt to taste. Let simmer two minutes and drain. Run cold water over the leaves until well chilled. Drain. Pat dry on clean toweling.
  • Put the sole into the container of a food processor or blender. Start blending. Add the egg yolks while blending. Gradually add the cream, nutmeg, Tabasco sauce, salt and pepper to taste.
  • Open up the leek leaves and arrange them on a flat surface. Neatly trim off the top and bottom of each leek to make a rectangle about nine inches long.
  • Add a mound of the mousse mixture (about three tablespoons) near the base of each leek leaf. Roll up each to enclose the mousse neatly and compactly.
  • Butter a metal baking dish (a dish that measures about 14 inches by 8 inches) and arrange the rolls, seam side down, on the dish. Dot the rolls with any remaining butter. Pour the fish broth over all.
  • Cover closely with aluminum foil and bring to the boil on top of the stove. Place in the oven and bake 15 minutes.
  • Transfer the stuffed leeks to a serving dish. Spoon the butter sauce over and sprinkle with black pepper. Serve hot.

Nutrition Facts : @context http, Calories 566, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 53 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 32 grams, Sodium 604 milligrams, Sugar 4 grams, TransFat 1 gram

LEEK MOUSSE



Leek Mousse image

Provided by Moira Hodgson

Categories     dinner, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

3 pounds young leeks
3 tablespoons butter
Coarse salt and freshly ground pepper to taste
1/4 cup creme fraiche
Freshly grated nutmeg to taste

Steps:

  • Trim the ends of the stalks of the leeks and remove any tired leaves. Set one leek aside. Rinse the remaining leeks thoroughly then chop them into half-inch pieces by hand or with a food processor. Carefully rinse the leeks. Cut the whole leek vertically into four pieces and wash carefully. Set aside.
  • Heat the butter in a casserole. Add the leeks a couple or so at a time - they will reduce as they cook -and saute until soft. Season with salt and pepper.
  • Puree the leeks in a food processor with the creme fraiche until smooth. Add the nutmeg and correct seasoning.
  • Meanwhile cook the remaining quartered leek in the casserrole until soft. Set aside for decoration.
  • Place the leek puree in a warm serving bowl. Arrange the long pieces of leek in a spoke-like fashion across the top.

SALMON MOUSSE WITH LEEKS



Salmon Mousse With Leeks image

Provided by Craig Claiborne With Pierre Franey

Categories     dinner, appetizer

Time 30m

Yield Eight servings

Number Of Ingredients 11

1 pound skinless, boneless salmon
1 small leek, trimmed
1/4 cup dry white wine
1 egg
Salt to taste, if desired
Freshly ground pepper to taste
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
1 1/2 cups heavy cream
1/4 cup melted butter, approximately
White butter sauce (see recipe)

Steps:

  • Cut the salmon into cubes. Set aside.
  • Cut the leek crosswise into one- and-one-half-inch pieces. Cut the pieces into thin slices, lengthwise. Cut the slices into very thin strips (julienne). There should be one cup. Increase or decrease the strips to make one cup.
  • Put the leeks in a small saucepan and add the wine. Bring to the boil. Cover and simmer for about 15 minutes. Drain and set aside.
  • Meanwhile, put the salmon into the container of a food processor or electric blender. Add the egg, salt, pepper, cayenne and nutmeg. Start processing while adding the cream. Spoon and scrape the mixture into a mixing bowl. Add the leek strips and fold them in.
  • Bring water to the boil in the bottom of a steamer.
  • Lay out on a flat surface eight rectangles of plastic wrap or aluminum foil, each about 6 by 12 inches. Butter each rectangle on the exposed side. Spoon one-half cup of mousse mixture into the center of each. Roll the plastic wrap or foil to neatly and tightly enclose the mousse.
  • Arrange the rolls in a steamer rack and place the rack over the boiling water. Cover closely and let steam seven minutes (the internal temperature should be about 150 degrees). Remove the plastic wrap or foil and serve with white butter sauce spooned over each serving.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 32 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 17 grams, Sodium 306 milligrams, Sugar 2 grams, TransFat 0 grams

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