Chilled Mousse Of Pike With A Truffle And Lobster Salad

Recipe Ingredients

		Vegetable oil - for greasing molds
2 lbs	908g / 32oz	Boneless pike
3		Egg whites
2 tablespoons	30ml	Cognac
2 tablespoons	30ml	Chopped chives
1/4 cup	23g / 0.8oz	Minced shallots
1		Lemon - juiced
1/2 teaspoon	2.5ml	Freshly-grated nutmeg
		Salt - to taste
		Freshly-ground white pepper - to taste
2 cups	474ml	Heavy cream - (to 3 cups)
2		Lobster tails - (abt 6 to 8 oz ea)
1/2 cup	118ml	Green peas
12		Baby carrots - blanched, halved
		Drizzle of truffle oil
1/4 cup	4g / 0.1oz	Fresh chervil sprigs
		Parsley - for garnish

Recipe Instructions

Preheat the oven 375 degrees. 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 center of each mousse with the lobster salad. Garnish with parsley.

This recipe yields 12 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C08)

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