On page 846 of my beautiful 7’th edition of the Culinary Institute of America’s The Professional Chef ‘ is a stunning photograph of Salmon and Flounder Mousselines molded with blanched leek leaves; a true work of culinary art.
So I gave it a go.
Regrettably, I took pictures of my failed foray into culinary excellence…
Before you barf, be aware, that the picture does not do justice to the lack of flavor!
Step 5 on page 845, is emphatic on the importance of tasting the forcemeat at serving temperature–which I, unfortunately, ignored; sigh.
I tasted them both, and the cutting board had more flavor.
Behold! An unfortunate blob of tasteless goo in boiled green stuff resembling boiled iguana in its own skin.