Fish Mousse with Meat and Lobster Sauce
Appetizers • European
Description
Fish mousse with meat and lobster sauce
Ingredients
- Smoked haddock fillet 20 oz
- Pike Perch Fillet 20 oz
- Dill 0 oz
- Egg white 2 pieces
- Parsley 0 oz
- 10% cream 5 fl oz
- Lobster tails 2 pieces
- Shallot 2 heads
- Celery salt 1 stalk
- Garlic 4 cloves
- Cognac 0 fl oz
- Chicken Broth 10 fl oz
- Tarragon 0 oz
- Courgette 2 pieces
- Carrot 2 pieces
- Olive Oil 0 fl oz
- Bay leaf 2 pieces
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Boil the lobsters in salted water with parsley stems, dill, and bay leaves. Remove the meat and place all the shells on a baking sheet, then put it in an oven preheated to 480°F for twenty minutes.
Step 2
Sauté the finely chopped celery, shallots, and garlic in oil. Chop the shells with a cleaver or scissors and add them to the vegetables. Pour in the brandy and simmer for five minutes. Add tarragon and broth, and cook for twenty minutes. Blend the contents of the pan until smooth, strain through a sieve, return to the heat, and reduce until thickened. Season with salt and pepper to taste.
Step 3
Dice the carrot and zucchini into small cubes and boil them separately in salted water until cooked.
Step 4
Transform the fish into a mince, mix it with finely chopped herbs, egg white, a pinch of salt and pepper, and cream until you achieve a thick consistency.
Step 5
Wrap in plastic wrap to form sausage shapes and tie the ends.
Step 6
Boil the sausages in gently simmering water for ten minutes. Remove the casings, slice them, and serve with diced lobster meat, vegetables, and sauce.
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