Crawfish and Salmon Mousse with Tomato-Saffron Cream Sauce
INGREDIENTS
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1 tablespoon softened unsalted butter, plus 3 tablespoons butter, melted
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12 ounces cooked crawfish tails, chilled
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10 ounces boneless, skinless salmon fillet, cut into 1/2-inch cubes, chilled
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1/3 cup finely chopped shallots
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1 teaspoon chopped chives
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1 teaspoon chopped parsley
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1 teaspoon chopped dill
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1/2 teaspoon white pepper
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1/2 teaspoon Essence, recipe follows
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3 large egg whites, chilled
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1 teaspoon salt
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1 cup cold heavy cream, plus 1 cup
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20 ounces baby spinach leaves, blanched and drained
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Tomato-Saffron Cream Sauce, recipe follows
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Fresh chives, garnish
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Hot toast points, accompaniment
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2 1/2 tablespoons paprika
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2 tablespoons salt
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2 tablespoons garlic powder
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1 tablespoon black pepper
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1 tablespoon onion powder
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1 tablespoon cayenne pepper
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1 tablespoon dried leaf oregano
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1 tablespoon dried thyme
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2 tablespoons olive oil
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1/2 cup finely chopped yellow onions
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1 teaspoon saffron
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2 tablespoons white wine
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2 teaspoons minced garlic
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21/2 cups chopped, seeded tomatoes
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2 sprigs thyme
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3/4 teaspoon salt
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1 tablespoon tomato paste
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1/2 cup plus 2 tablespoons fish stock
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1 cup heavy cream
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2 tablespoons unsalted butter
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2 tablespoons chopped parsley
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