Recipe courtesy of Emeril Lagasse
CHILLED MOUSSE OF PIKE WITH A TRUFFLE AND LOBSTER SALAD
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- Level: Intermediate
- Total: 48 min
- Prep: 25 min
- Inactive: 3 min
- Cook: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 313
- Total Fat
- 22 g
- Saturated Fat
- 12 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 22 g
- Cholesterol
- 175 mg
- Sodium
- 460 mg
- Level: Intermediate
- Total: 48 min
- Prep: 25 min
- Inactive: 3 min
- Cook: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 313
- Total Fat
- 22 g
- Saturated Fat
- 12 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 22 g
- Cholesterol
- 175 mg
- Sodium
- 460 mg
Ingredients
Directions
- 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.
