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1
For the filling Warm a saute pan with a small amount of olive oil.
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2
Take the diced shrimp, finely diced elbow lobster meat, and diced sea scallop, and sear lightly.
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3
Remove the reamining lobster meat from the shell and cut into 1 1/2-inch pieces.
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4
Reserve this lobster meat and the whole shrimp and scallops in the refrigerator.
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5
Add the diced vegetables and saute for 1 minute.
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6
Deglaze with the vermouth.
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7
Bring the ingredients to boil and simmer for 1 minute.
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8
Strain, reserving the seafood and vegetables and the liquid separately.
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9
Return the liquid to the saute pan.
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10
Add the heavy cream and a small amount of beurre-manie, and bring to a boil.
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11
Add back the seafood and vegetable mixture.
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12
Season with salt, pepper, cayenne pepper, lemon juice, and the chopped tarragon.
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13
Set aside.
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14
For the Fish Mousse: Put the chopped fish in a food processor and run it at high speed until the fish has a very tight consistency.
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15
Now add the egg while the machine is running and then the heavy cream.
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16
Run until the fish mousse has a shiny and bright consistency.
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17
Add salt, pepper and cayenne pepper for seasoning, set in cool place.
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18
Butter 6 small stainless steel cups, 1 1/2-inch diameter and approximately 2 inches deep.
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19
Take a small amount of fish mousse in pastry bag with a small opening, and coat the bottom and the inner sides of the buttered cup with a thin layer of the fish mousse repeat 5 more times with the remaining cups.
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20
Now take the seafood filling and fill up almost to the very top of the cup.
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21
Take a small amount of fish mousse and cover the opening with it.
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22
Set aside.
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23
Assembly: Preheat oven to 450 degrees F. Fill a roasting pan that will fit all 6 molds in it, halfway with hot water.
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24
Place the molds in the water and place in the oven.
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25
Bake for approximately 8 to 10 minutes.
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26
While timbale is baking, warm a frying pan, add a small amount of extra-virgin olive oil and quickly saute the reserved shrimp, scallops, and lobster.
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27
Place warm sauerkraut in center of warmed plates, set the seafood around it, garnish with the diced tomatoes and cooked vegetable pearls.
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28
Place the fish mousse timbales upside down in the center of the sauerkraut, remove the stainless steel cup.
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29
Garnish with caviar and quail eggs.
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30
Mix the champagne sauce and spoon it around the seafood.
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31
Finish with chervil and chopped chives.
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32
Serve immediately.
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33
In a small bowl, mix together the butter and flour until they are well combined and a paste is formed.
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34
Sweat the diced onions in small amount of butter without giving color.
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35
Set the sauerkraut atop and add the Champagne, water, bouquet garni, bay leaf, juniper berries and seasoning.
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36
Cook on low heat for approximately 15 minutes.
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37
Set aside in warm place.
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38
Sweat the shallots with the peppercorns in a small amount of butter in a saute pan, without giving any color to the shallots.
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39
Deglaze with the vermouth and the champagne.
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40
Add the parsley stems and reduce down to 1/3.
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41
Add the chicken or fish stock, and reduce down again to 1/3.
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42
Now add the heavy cream and mix in the butter.
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43
Simmer the sauce for 1 minute and season with salt, pepper, cayenne pepper and lemon juice.
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44
Set aside in warm place.
