Recipe - Salmon And Asparagus Risotto

1 One fourth pound Salmon fillets; cut into
1/2" cubes
1 teaspoon Salt
1 teaspoon Freshlyground black pepper
3 cup Fish stock or clam juice
1 tablespoon Unsalted butter
3 Shallots; thinly cut or sliced up
One half cup Thinly cut or sliced up mushrooms
1 cup Brandy
2 tablespoon Unflavored gelatin
2 ds Tabasco sauce
1 One half cup Cold heavy cream
4 ounce Thinly cut or sliced up smoked salmon;
cut 5" by 1 1/2"
1 Strips across the grain
1 Ripe avocado; peeled,
pitted,
And thinly cut or sliced up
1 Recipe Watercress
Mayonnaise; see * Note

* Note: See the "Watercress Mayonnaise" recipe which is included in this
collection.

To make the mousse, preheat the oven to 350 degrees. Place the fresh salmon
in a single layer in a medium ovenproof skillet and sprinkle with salt and
pepper. Bring the fish stock to a boil and pour it over the salmon. Over
mediumhigh heat, bring the stock to a simmer. Place a buttered sheet of
parchment paper over the skillet and transfer it to the oven. Cook for 2
minutes, until the salmon is not quite done. Strain, reserving the salmon
and stock in separate bowls. In a medium saucepan, heat the butter over
mediumlow heat. Add the shallots and the mushrooms and cook for about 3
minutes, or until almost tender. Add the brandy and flame it with a match,
standing well away from the pan. Cook over high heat until reduced by half,
then add the reserved stock and again reduce by half. Remove from the heat
and sprinkle the gelatin over the top. Stir until the gelatin has
dissolved, then strain into a food processor and discard the solids. Add
the cooked salmon and the Tabasco to the food processor and puree the
mixture until smooth. Whip the cream to soft peaks and reserve in the
refrigerator. Transfer the salmon mixture to a metal bowl set inside a
larger bowl filled with ice water. Stir until the mixture has cooled to
room temperature, but not colder. Stir in One fourth of the whipped cream to
loosen the mixture, then fold in the remaining whipped cream gently. Stop
folding as soon as the last trace of white disappears. Pour One half of the
mixture into a 10 by 5 by 3inch glass loaf pan and, using half of the
smoked salmon, gently lay a layer of smoked salmon over the top, laying the
strips crosswise. Fit the avocado slices together into an even layer,
taking care not to press down too hard or the mousse underneath will shift.
Lay the remaining smoked salmon over the top of the avocado and then scoop
the remaining salmon mousse into the pan. Spread the mousse into an even
layer and cover with plastic wrap. Chill for at least 6 hours and up to 2
days before serving. To serve, run a thin knife along the inside edge of
the pan. Dip the bottom of the pan in hot water for a few seconds and
invert onto a rectangular serving platter. Cut the mousse into 3/4inch
slices with a very sharp knife and transfer carefully to serving plates.
Pass the Watercress Mayonnaise on the side. This recipe yields 8 to 10