CHILLED MOUSSE OF PIKE WITH A TRUFFLE AND LOBSTER SALAD Recipe

Name: CHILLED MOUSSE OF PIKE WITH A TRUFFLE AND LOBSTER SALAD
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil for greasing the molds; 2 pounds boneless pike; 3 egg whites; 2 tablespoons Cognac; 2 tablespoons chopped chives; 1/4 cup minced shallots; 1 lemon, juiced; 1/2 teaspoon freshly grated nutmeg; Salt; Freshly ground white pepper; 2 to 3 cups heavy cream; 2 lobster tails, about 6 to 8 ounces each; 1/2 cup green peas; 12 baby carrots, blanched and halved; Drizzle of truffle oil; 1/4 cup fresh chervil sprigs; Parsley

Servings: persons

Vegetable oil for greasing the molds
2 pounds boneless pike
3 egg whites
2 tablespoons Cognac
2 tablespoons chopped chives
1/4 cup minced shallots
1 lemon, juiced
1/2 teaspoon freshly grated nutmeg
Salt
Freshly ground white pepper
2 to 3 cups heavy cream
2 lobster tails, about 6 to 8 ounces each
1/2 cup green peas
12 baby carrots, blanched and halved
Drizzle of truffle oil
1/4 cup fresh chervil sprigs
Parsley

1
Preheat the oven 375 degrees F. Oil 12 (4-ounce) ring molds.
2
In a food processor, fitted with a metal blade, combine the fish, egg whites, Cognac, chives, shallots, lemon juice and nutmeg.
3
Puree until smooth.
4
Add enough cream so the mixture is smooth but slightly thick.
5
Season with salt and pepper.
6
To test the seasoning, bring a small pot of water to a simmer.
7
Add a teaspoon of the mouse to the water and poach for about 2 minutes.
8
Remove and taste.
9
Adjust the seasoning according to taste.
10
Fill each mold with the fish mixture.
11
Place the molds in a baking dish and fill with water, enough to come up 1-inch of the mold.
12
Place in the oven and cook for about 12 to 15 minutes or until firm.
13
Remove from the oven and cool completely.
14
Refrigerate until chilled.
15
Slice the lobster tails, 1//4-inch thick.
16
In a mixing bowl, combine the lobster, peas, and carrots.
17
Toss with a drizzle of truffle oil.
18
Season with salt and pepper.
19
Add the chervil and toss well.
20
To serve, unmold the mousse and place in the center of each plate.
21
Fill the center of each mousse with the lobster salad.
22
Garnish with parsley.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Vegetable oil for greasing the molds, 2 pounds boneless pike, 3 egg whites, 2 tablespoons Cognac, and more.

Yes, CHILLED MOUSSE OF PIKE WITH A TRUFFLE AND LOBSTER SALAD falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

CHILLED MOUSSE OF PIKE WITH A TRUFFLE AND LOBSTER SALAD

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