Crawfish Terrines

Recipe Ingredients

1 tablespoon	15ml	Unsalted butter
1 lb	454g / 16oz	Cooked crawfish tails
1/2 lb	227g / 8oz	Halibut or sole
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1/4 teaspoon	1.3ml	Cayenne
2 teaspoons	10ml	Minced garlic
2 cups	474ml	Heavy cream
2 tablespoons	30ml	Dry white wine
3		Egg whites
1/4 cup	15g / 0.5oz	Minced green onions
1 tablespoon	15ml	Minced fresh dill
		Garnish
		Fresh watercress - rinsed, spun dry
		Homemade Herb Mayonnaise
1		Egg (large)
1 tablespoon	15ml	Dijon mustard
2 tablespoons	30ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Cayenne
1 1/4 cups	296ml	Vegetable oil
		= (or mild olive oil)
2 teaspoons	10ml	Chopped tarragon
2 teaspoons	10ml	Chopped parsley
2 teaspoons	10ml	Chopped dill
2 teaspoons	10ml	Chopped basil
		French bread croutons - accompaniment

Recipe Instructions

Preheat the oven to 350 degrees. Butter 8 (4-ounce) ramekins or baking dishes, and set aside.

In a food processor, puree 1/2 of the crawfish and all of the halibut. With the machine running, add the salt, white pepper, cayenne, and garlic, and with the machine running, add the cream and white wine. Add the egg whites. Transfer to a bowl and fold in the green onions, dill, and remaining crawfish tails.

Put the ramekins in a large roasting pan, and pour hot water into the pan to come halfway up the sides. Bake until the custards are just set and puffed, and lightly golden brown on top, 15 to 20 minutes. Remove from the oven and let cool. Cover with plastic wrap and refrigerate at least 3 hours and up to a day.

Arrange the watercress around the rims of 8 small plates. Remove the molds from the refrigerator and carefully run a thin, sharp knife around each mousse. Shake gently and unmold onto the plates. Serve cold with Homemade Herb Mayonnaise, and small French bread croutons.

Homemade Herb Mayonnaise: In a food processor or blender, combine the egg, mustard, lemon juice, salt, and cayenne, and process on high speed until smooth. With the machine running, slowly add the oil in a steady stream until an emulsion forms. Adjust seasoning, to taste. Place the mayonnaise in a mixing bowl and fold in the chopped herbs. Cover and refrigerate for 2 hours before serving. (Makes about 1 1/2 cups)

This recipe yields 8 servings.

Caution: The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E58) - from the TV FOOD NETWORK

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