Smoked fish mousse
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | zucchini; (1 to 2) | |
| 8.00 | ounce | smoked fish fillets; skinned and boned |
| 1 | (such as sturgeon; trout, etc.) | |
| 2.00 | tablespoon | chopped parsley |
| 2.00 | tablespoon | chopped shallots |
| ½ | tablespoon | chopped garlic |
| 1.00 | tablespoon | brandy |
| 2.00 | tablespoon | softened butter; optional |
| ¼ | cup | heavy cream |
| 1 | salt; to taste | |
| 1 | freshly-ground white pepper; to taste | |
| 1 | brunoise of red pepper; for garnish | |
| 1 | chopped parsley; for garnish | |
Directions
Using a channel knife carve three channels in zucchini. Cut into ¼-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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-067 broadcast 12-19-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-09-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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