Elegant Artichoke Bottoms Stuffed with Silky Salmon Mousse

• 200 g fresh salmon fillet
• 1 walnut-sized knob butter
• 200 g heavy cream
• 1 whole egg
• 1 egg white
• 4 large Breton artichokes
• Chervil sprigs
• 2 tablespoons dry vermouth
• 1 chopped shallot
• 1 small bunch sorrel
• 3 walnut-sized knobs butter
• 3 tablespoons dry white wine
• 1 tablespoon cream
• Salt and freshly ground pepper

• Preparation time: 30 minutes
• Cooking time: 45 min (artichokes), 8 min (mousse), 8 min (sauce)

For the salmon mousse, place the fresh salmon in a food processor with the whole egg, egg white, salt, and a few grinds of pepper. Blend smooth, then gently fold in the cream with a spatula until fully incorporated.

Cook artichokes in boiling salted water until tender. Remove leaves and choke, trim bottoms, and fill with mousse using a spatula.

Butter four sheets of aluminum foil, enclose stuffed artichoke bottoms en papillote, and bake at 180°C (th. 5/6) for 8-10 minutes. Unwrap and keep warm.

For the sauce: Melt a knob of butter in a sauté pan. Add washed, drained, coarsely chopped sorrel and shallot; cook gently. Deglaze with vermouth and wine, reduce. Stir in cream, then swirl in remaining butter off heat. Season with salt and pepper.

Spoon sauce onto warm plates, top with artichokes, and garnish with chervil sprigs.

Source: Hubert's Favorite Recipes. Editions J.A.