Chilled Mousse Of Pike With A Truffle And Lobster Salad
Elegant chilled pike mousse baked in ring molds in a water bath, unmolded and served with a salad of sliced lobster tail, green peas, baby carrots, and fresh chervil dressed with truffle oil.
Ingredients
- 2 lb boneless pike
- 3 each egg whites
- 2 tbsp cognac
- 2 tbsp chopped chives
- 2 tbsp minced shallots
- 1 each lemon, juiced
- 0.5 tsp freshly grated nutmeg
- 2 cup heavy cream (up to 3 cups)
- 2 each lobster tails, about 6-8 oz each
- 0.5 cup green peas
- 12 each baby carrots, blanched and halved
- 1 drizzle truffle oil
- 0.3 cup fresh chervil sprigs
Instructions
- 1
Preheat oven to 375°F. Oil 12 (4-oz) ring molds. In a food processor, combine pike, egg whites, cognac, chives, shallots, lemon juice, and nutmeg. Purée until smooth.
- 2
Add enough cream so the mixture is smooth but slightly thick. Test seasoning by poaching a teaspoon in simmering water for 2 minutes; adjust to taste.
- 3
Fill each mold with the fish mixture. Place in a baking dish and fill with water to come up 1 inch of the molds. Bake 12-15 minutes until firm.
- 4
Remove from oven and cool completely. Refrigerate until chilled.
- 5
Slice lobster tails 1/4-inch thick. In a bowl, combine lobster, peas, and carrots. Toss with truffle oil. Season with salt and pepper. Add chervil and toss.
- 6
Unmold the mousse and place in the center of each plate. Fill the center with the lobster salad and serve.