| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Emlive08, New |
1 |
servings |
INGREDIENTS
|
|
Vegetable oil for greasing the molds |
| 2 |
lb |
Boneless pike |
| 3 |
|
Egg whites |
| 2 |
tb |
Cognac |
| 2 |
tb |
Chopped chives |
| 1 |
|
/ cup minced shallots |
| 1 |
|
Lemon; juiced |
| 1/2 |
ts |
Freshly grated nutmeg |
|
|
Salt |
|
|
Freshly ground white pepper |
| 2 |
c |
Heavy cream; up to 3 |
| 2 |
|
Lobster tails; about 6 to 8 ounces |
|
|
; each |
| 1/2 |
c |
Green peas |
| 12 |
|
Baby carrots; blanched and halved |
|
|
Drizzle of truffle oil |
| 1/4 |
c |
Fresh chervil sprigs |
|
|
Parsley |
INSTRUCTIONS
Preheat the oven 375 degrees F. Oil 12 (4-ounce) ring molds.
In a food processor, fitted with a metal blade, combine the fish, egg
whites, Cognac, chives, shallots, lemon juice and nutmeg. Puree until
smooth.
Add enough cream so the mixture is smooth but slightly thick. Season
with salt and pepper.
To test the seasoning, bring a small pot of water to a simmer. Add a
teaspoon of the mouse to the water and poach for about 2 minutes.
Remove and taste. Adjust the seasoning according to taste.
Fill each mold with the fish mixture.
Place the molds in a baking dish and fill with water, enough to come
up 1-inch of the mold. Place in the oven and cook for about 12 to 15
minutes or until firm. Remove from the oven and cool completely.
Refrigerate until chilled.
Slice the lobster tails, 1//4-inch thick. In a mixing bowl, combine
the lobster, peas, and carrots. Toss with a drizzle of truffle oil.
Season with salt and pepper. Add the chervil and toss well.
To serve, unmold the mousse and place in the center of each plate.
Fill the center of each mousse with the lobster salad. Garnish with
parsley.
Yield: 12 servings
Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC08
Converted by MM_Buster v2.0l.
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