from Titanic: The Cookbook
Honey brings a gentle, not overpowering, sweetness to this dish. You can prepare the salmon parcels earlier in the day and refrigerate. This would also be a perfect light meal for lunch, served with a small side salad and fresh crusty bread.
Tin foil, 4 squares 10 x 10 inch (25x 25 cm)
Olive oil for greasing foil
4 salmon portions, 5 oz (140 g) each
2 tbsp (30 mL) liquid honey
1⁄2 cup (125 mL) heavy cream (35% m.f.)
1⁄2 cup (125 mL) butter
3 egg yolks
2 tbsp (30 mL) lemon juice
1⁄4 tsp (1 mL) salt
Chives for garnish
For the salmon:
Preheat oven to 350ºF (180ºC).
Lightly brush foil with olive oil to ensure fish does not stick while baking. Rinse
salmon under cold running water, pat dry and place each portion onto foil.
Brush a coating of honey over each salmon piece. Fold foil to form a loose
package enclosing salmon. Arrange packages on a baking sheet and bake for 12
to 15 minutes.
Make Mousseline sauce while salmon is baking.
For the Mousseline sauce:
In a mixer, beat cream until stiff peaks form; reserve.
In a microwave oven or on a stovetop, heat butter until completely melted and
In a blender, add egg yolks, lemon juice and salt; process a few seconds to
combine. With blender on high speed, slowly pour hot butter in a steady stream
through the removable opening in the blender cover. The sauce will have
thickened in the time it takes to add the hot butter, about 30 seconds.
Remove sauce to a warm bowl, fold in reserved whipped cream and keep warm.
Spoon a small amount of sauce on serving dishes; position salmon portions in
the centre and top with additional sauce. Garnish with fresh chives.
Contents and images used with permission by Formac Publishing Company @2012 and authors Yvonne Hume, Elaine Elliot and Virginia Lee. http://www.formac.ca/Book/2458/Titanic-The-Cookbook.html
Nada’s Tips & Tricks: This is one of those recipes that you can make for everyday dinner or fancy it up for company. We like salmon at our house, so it went over very well, even with the picky eaters!