Smoked Fish Mousse

Recipe Ingredients

1		Zucchini - (1 to 2)
8 oz	227g	Smoked fish fillets - skinned and boned
		(such as sturgeon, trout, etc.)
2 tablespoons	30ml	Chopped parsley
2 tablespoons	30ml	Chopped shallots
1/2 tablespoon	7.5ml	Chopped garlic
1 tablespoon	15ml	Brandy
2 tablespoons	30ml	Softened butter - optional
1/4 cup	59ml	Heavy cream
		Salt - to taste
		Freshly-ground white pepper - to taste
		Brunoise of red pepper - for garnish
		Chopped parsley - for garnish

Recipe Instructions

Using a channel knife carve three channels in zucchini. Cut into 1/4-inch thick slices. In a pot of boiling, salted water blanch zucchini for 30 seconds. Using a slotted spoon transfer slices to a bowl of ice water and "shock" zucchini until cold. Drain, pat dry and set aside.

In workbowl of a food processor combine fish, parsley, shallots, garlic, brandy, and butter, if using. Process until smooth. Scrape down sides, add cream and process 30 seconds more. Taste and adjust seasoning to your liking. Using a spatula transfer mousse to a pastry bag fitted with a small star tip and pipe mixture onto zucchini "croutons". Arrange on a pretty platter and garnish with peppers and parsley.

This recipe yields about 2 dozen.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-067 broadcast 12-19-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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