Fish Mousse with Meat and Lobster Sauce

Appetizers | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Fish mousse with meat and lobster sauce

Ingredients

Smoked haddock fillet - 17.6 oz
Pike Perch Fillet - 17.6 oz
Dill - 0.7 oz
Egg white - 2 pieces
Parsley - 0.7 oz
10% cream - 3 fl oz
Lobster tails - 2 pieces
Shallot - 2 heads
Celery salt - 1 stalk
Garlic - 4 cloves
Cognac - 1 fl oz
Chicken Broth - 10 fl oz
Tarragon - 0.4 oz
Courgette - 2 pieces
Carrot - 2 pieces
Olive Oil - 1 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 482°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.