Chilled Mousse Of Pike With A Truffle And Lobster Salad
Instructions:
- Vegetable oil for greasing the molds
- 2 Pound Boneless pike
- 3 Egg whites
- 2 Tablespoon Cognac
- 2 Tablespoon Chopped chives
- 1 / cup minced shallots
- 1 Lemon; juiced
- 1/2 Teaspoon Freshly grated nutmeg
- Salt
- Freshly ground white pepper
- 2 Cup Heavy cream; up to 3
- 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
- 1/2 Fruit;
- 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