Salmon of the Americas : Contest

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This recipe was submitted

Philippe Verain Le Cordon Bleu Austin (TX)
Recipe Name:	The Swan's Nest
Ingredients:	Gelee Nest: 2oz Water 4oz Lemon Juice 1T Sugar ¼t Gelatin Pate a Choux: 1C Water 4oz Butter 1C Flour 4 Eggs (ea) Sweat Pea Puree: 8oz sweat Peas 1oz Water 1t Sugar Salt To Taste Salmon Eggs: 3oz Salmon 1oz Cream Cheese Salt To Taste 1t Paprika 1t Curry 2t Sugar Sugar As Needed Salmon Mousse: 5oz Salmon 2oz Cream Cheese 1oz Heavy Cream Salt To Taste
Directions:	Gelee Nest: Stir all together Let gelatin bloom. Heat up gently just to dissolve gelatin and sugar Pour about 3 oz in an aluminum muffin mold Cool Pate a Choux: Bring water and butter to a boil Turn heat off and add flour at once, stir Incorporate one egg at the time by mixing Pipe shells to create a swan using a star tip Bake at 400 F until golden brown Once nice and brown bake at 300 F for 5 minutes Cool Cut in half horizontally and cut the top half in half yet vertically to create the base and the wings. Pipe “S” shaped with a thin round tip to create the neck Bake at 400 F until golden Brown Cool Sweat Pea Puree: Simmer peas Strain peas Add all together and puree Strain and cool Salmon Eggs: Poach salmon in water Puree salmon with the Cream cheese to a paste, Salt To Taste. Cool in the fridge Form ½ oz egg shaped spheres Cool in the freezer until stiff Mix Paprika, Curry, and Sugar at equal portion Roll to coat the eggs with an even layer of spices Mist lightly with water Sprinkle sugar on eggs and flame eggs gently to create a thin caramel shell around the eggs without burning the spices. Cool Salmon Mousse: Poach Salmon in water Mix all until smooth Strain Cool Pipe a shell with a star tip to create the swan’s body
Preparation Time:	2 hours
Servings:	2

From: Philippe Verain
School: Le Cordon Bleu Austin (TX)
223 votes