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Chilled Mousse Of Pike With A Truffle And Lobster
Salad
Vegetable oil for greasing the molds
2
3
2
2
1
1
1
Pound Boneless pike
Egg whites
Tablespoon Cognac
Tablespoon Chopped chives
/ cup minced shallots
Lemon; juiced
/2 Teaspoon Freshly grated nutmeg
Salt
Freshly ground white pepper
2
2
1
1
Cup Heavy cream; up to 3
Lobster tails; about 6 to 8 ounces each
/2 Cup Green peas
2 Baby carrots; blanched and halved
Drizzle of truffle oil
/4 Cup Fresh chervil sprigs
Parsley
1
1
3
/2 Fruit;
5 Fat; 0 Other Carbohydrates
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
Chilled Mousse Of Pike With A Truffle And Lobster Salad
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