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Just this morning I shared what Chateau Gioux owners Debs and Nigel ate for their “naughty” breakfast yesterday, and if it didn’t leave your mouth watering then your taste buds need a wake up call!  In case you missed it here it is:

Chateau Gioux Shares their Naughty Breakfast!   Luscious leftovers of puff twists with pesto, Parmesan and emmental fresh from the oven with a cup of Yorkshire tea.

Deb and Nigel's Naught Breakfast

Deb and Nigel’s Naughty Breakfast

You’ll already have witnessed on Escape to the Chateau DIY what a great cook Debs is, and today she has graciously shared her recipe for Salmon Mousse (serves 6/8):

Ingredients:

  • 350g Salmon Steaks
  • 1 small onion peeled and sliced
  • 1 small carrot peeled and sliced 
  • 2 bay leaves 
  • 4 black peppercorns 
  • salt and pepper 
  • 75ml white wine
  • 1 level tbsp gelatine powder 
  • 300ml milk 
  • 25g butter 
  • 2 level tbsps flour 
  • 75ml mayonnaise
  • 150ml whipping cream
  • 1 egg white

Method

  • Place salmon in pan with half of onion and carrot slices, 1 bay leaf, 2x peppercorns and pinch salt, add the wine and 5 tbsps water, bring slowly to boil then simmer for 10/15 mins until fish cooked
  • When cooled flake fish remove bones and skin and place in a bowl. 
  • Boil the cooking liquid until reduced by half, strain and reserve.
  • Sprinkle gelatine into 45 ml cold water and leave to soak
  • Place milk in saucepan with remaining carrot and onion , bay and peppercorns and bring slowly to boil , remove from heat and leave to infuse for 30 mins
  • Melt butter, add flour and cook gently for a minute, stirring, strain the infused milk and add carefully to the roux and then continue to cook until sauce thickens.
  • Pour into a bowl and whilst still warm add the soaked gelatine and stir through.
  • Stir the fish into the cooled sauce with the reduced cooking juices, and then pass through a food processor retaining some of the fish texture
  • Stir the mayonnaise into the fish mixture, then whip the cream to soft peaks and fold in, then whip the egg white until stiff and fold in until no traces of white are visible
  • The mousse can then be poured into an oiled 7″ souffle dish (lined with smoked salmon if wished) or individual ramekins and refrigerated for 2 hours until set

Bon appetit!

Finally a brief message from Nigel and Debs:  As a special offer during the showing of ETTC DIY we are offering 15% off our room prices (to be purchased as a voucher valid until 2022).  Check out our new website www.escapetoourchateau.com to visit our rooms and get in touch with us!

Share this recipe around, it’s perfect for a hot weekend.