- 1 tablespoon unsalted butter
- 1 pound cooked crawfish tails
- 1/2 pound halibut or sole
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 1/4 teaspoon cayenne
- 2 teaspoons minced garlic
- 2 cups heavy cream
- 2 tablespoons dry white wine
- 3 egg whites
- 1/4 cup minced green onions
- 1 tablespoon minced fresh dill
- Fresh watercress, rinsed and spun dry, as garnish
- Homemade Herbed Mayonnaise, recipe follows
- French bread croutons, accompaniment
- Homemade Herb Mayonnaise:
- 1 large egg*
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 1 1/4 cups vegetable oil, or mild olive oil
- 2 teaspoons chopped tarragon
- 2 teaspoons chopped parsley
- 2 teaspoons chopped dill
- 2 teaspoons chopped basil
Preheat the oven to 350 degrees F. Butter 8 (4-ounce) ramekins or baking dishes, and set aside.
In a food processor, puree 1/2 of the crawfish and all of the halibut. With the machine running, add the salt, white pepper, cayenne, and garlic, and with the machine running, add the cream and white wine. Add the egg whites. Transfer to a bowl and fold in the green onions, dill, and remaining crawfish tails.
Put the ramekins in a large roasting pan, and pour hot water into the pan to come halfway up the sides. Bake until the custards are just set and puffed, and lightly golden brown on top, 15 to 20 minutes. Remove from the oven and let cool. Cover with plastic wrap and refrigerate at least 3 hours and up to a day.
Arrange the watercress around the rims of 8 small plates. Remove the molds from the refrigerator and carefully run a thin, sharp knife around each mousse. Shake gently and unmold onto the plates. Serve cold with Homemade Herb Mayonnaise, and small French bread croutons.Homemade Herb Mayonnaise:
In a food processor or blender, combine the egg, mustard, lemon juice, salt, and cayenne, and process on high speed until smooth. With the machine running, slowly add the oil in a steady stream until an emulsion forms. Adjust seasoning, to taste. Place the mayonnaise in a mixing bowl and fold in the chopped herbs. Cover and refrigerate for 2 hours before serving.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Yield: about 1 1/2 cups
Recipe courtesy Emeril Lagasse, 2001