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Recipe

Chilled Mousse Of Pike With A Truffle And Lobster Salad

  • Yield: 12 servings

Ingredients

  • Vegetable oil for greasing the molds
  • 2 pounds boneless pike
  • 3 egg whites
  • 2 tablespoons Cognac
  • 2 tablespoons chopped chives
  • 1/4 cup minced shallots
  • 1 lemon, juiced
  • 1/2 teaspoon freshly grated nutmeg
  • Salt
  • Freshly ground white pepper
  • 2 to 3 cups heavy cream
  • 2 lobster tails, about 6 to 8 ounces each
  • 1/2 cup green peas
  • 12 baby carrots, blanched and halved
  • Drizzle of truffle oil
  • 1/4 cup fresh chervil sprigs
  • Parsley
  • Preheat the oven 375 degrees F. Oil 12 (4-ounce) ring molds.

Directions

  • 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.