How To make Basic Fish Mousse
1/2 lb Whitefish fillets
1/2 lb Cooked lobster
2 tb Finely diced onion
1/2 ts Salt
2 tb Brandy
1 tb Tomato paste
1/2 c Egg whites
3/4 c Whipping cream
PREHEAT OVEN TO 350F. Combine whitefish, lobster, onion, salt, brandy and tomato paste in a food processor and blend until smooth. Add the egg whites and blend until incorporated. Transfer the mixture to a bowl, cover and chill for 30 minutes. Stir in the cream until incorporated. Divide the mousse between buttered ramekins. Place the ramekins in a water bath, cover and place in oven for 20 minutes. To serve, turn the contents of each ramekin out onto a warm plate, spoon some Hollandaise-based sauce over each mousse and serve immediately.
How To make Basic Fish Mousse's Videos
Banana Peppers with Fish Mousse
Salmon with Scallop | Salmon Roulade, Scallop & Prawn Mousse, Spinach Beurre Blanc and Lemon Puree.
Today, I made salmon with scallops! I had some lemon puree leftover from the previous pork jowl video so I wanted to serve it with something that pairs well with lemon. The flavor of lemon always matches well with seafood and I happened to find a very fresh salmon around where I live so I made this dish!
Lately, I've been very into making mousse and combining/serving it with protein that's prepared more simply (more videos of food this style coming soon btw!) I think it gives a very good textural and flavor contrast that I really enjoy. This time, I made mousse base using scallops and combined it with prawn to actually put it together into a roulade form.
I am happy overall with how it turned out to be. The salmon isn't cooked fully so the protein in salmon did not firm up all the way. The scallop & prawn mousse was also soft but in a different way. Its texture almost reminded me of Japanese steamed egg! (chawanmushi)
If I think about what I would change about this dish next, I will skip out on wine in the braised leaks or reduce it to almost dry to prevent it from being acidic. While I enjoy acidity, I think the plate had enough acidity and can skip out on acid in one component. Everything in this dish had acidity (beurre blanc sauce, braised leaks, lemon puree, scallop and prawn mousse), so the braised leaks would have been okay without the acid component.
How to make Gnocchi:
Video for lemon puree recipe (pork jowl video):
Scallop mousse base:
200g scallops
30g egg whites
5g potato starch
4g salt
90g cream
Combine the scallop mousse base with 200g poached prawns, minced.
1 tbsp (or to taste) of the lemon puree,
3g chopped parsley
1g chives
2tsp white pepper.
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Squash and Fish: Squash Fish Mousse and Cod Wrapped in Zucchini, Stuffed Squash Blossoms
Today, I made squash and fish with squash blossoms! I had wild caught cod that my sister gave me! The vermouth sauce gave the cod the richness it needs and I really enjoyed it :)
I referred to chef Thomas Keller's recipe in his The French Laundry and Per Se cookbook for the squash fish puree.
I've recently been more into simple and elegant dishes like this, so I will be trying to do more dishes in this style in the future!
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Basic Mousse and Variations
I adore mousse. Easy to prepare, served hot or cold. With this basic recipe you can create any variation, sweet or savoury.
You'll need eggs, thickened cream and half a cup of sweet or savoury ingredients like chocolate, fruit puree, fish, poultry or vegetables. Add caster or icing sugar for sweet or salt and pepper for savoury. Separate eggs and beat the whites till very stiff then beat the cream till stiff. Beat yolks and sugar or salt and pepper till light and creamy. Add the variation ingredient and place the bowl over hot water. Continue to beat till the mixture thickens and eventually goes cold. Fold in the cream and egg whites and pour the mousse into moulds.
by OneLoad.com
Heart of the Home - Crab meat mousse
Chef Maxwell creates a seafood treat for summer picnics or anytime with Virginia crab meat
Tender fish mousse. Only two ingredients. 1 minute recipe #1minuterecipes #2ingredientsrecipe