Salmon Mousseline Stuffed Zucchini Squash Blossoms Recipe

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About: Salmon Mousseline Stuffed Zucchini Squash Blossoms is an impeccable dish. Impress your friends and family with this delicious French entree that consists of fresh salmon mousseline--a mousse-like filling--stuffed inside a zucchini, creating a flavor combination that will invigorate anyone's palate. Paired with a refreshing white wine, the Salmon Mousseline Stuffed Zucchini Squash Blossoms are a great experience for anyone who fancies French cuisine.

Recipe Info

Restaurant: Bernard'O Restaurant | San Diego

Servings: 4
Prep Time: 30 minutes
Cuisine: French
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (165)
Dish Type: Recipedishtype object (4)
Cooking Method: Recipemethod object (8)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: No



Preparation: Mousseline

Slowly cook the shallot in olive oil using a small saute' pan. Once translucent, transfer the shallot to a small container to cool. In addition, place a bowl and cutting blade for the food processor in the refrigerator. This protects the food processor from over exhaustion and results in a smooth textured mousseline. Proceed to cut the salmon into small strips. Assemble the chilled food processor bowl and blade. Place the chilled shallots, cold salmon (40 degrees Fahrenheit or less), brandy, dill, salt, and pepper inside the bowl. Whip on the high variable setting. This mixture will become smooth in 2 minutes. Then add the heavy cream. Once the heavy cream is added, do not blend for more than 30 seconds. Remove mixture from the processor with a plastic spatula and reserve in the refrigurator.

Stuffing the flower:

Always inspect the flower for any debris. Carefully rinse the squash and flower and place on a cooling rack to dry. Cut the end off the squash and halfway from the top down. This will allow the squash to cook in the same ammount of time needed to cook the mousseline. Place the mousseline reserved earlier in a pastry bag. Cut a small opening in the tip of the bag or use a small pastry tip. Gently pipe mousseling into the flower until it is 3/4 full. Fold the ends of the flower over one another to form a seal. Brush with extra virgin olive oil. Sprinkle with salt and pepper.


Put in a conventional stove-top steamer and cook for 3 to 4 minutes. The squash will bulge a little or puff when ready. It will also be a little firm to the touch. (A conventional steamer is a saucepan with heavy boiling water, a perferated pan inserted, and a lid)      



16 baby green zucchini squash with attached flowers 1 Fresh salmon filet (no skin, pinbones, bloodline) 2 Large fresh eggs 1 Shallot (peeled and large diced) 1/2 Tbsp. Chopped fresh dill 1 Tbsp. Brandy liquor 1/4 C. Heavy whipping cream 2 tsp. salt (preferably fine sea salt) 1 tsp. Ground white salt 1 tsp. Olive oil


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