Fish mousse with meat and lobster sauce
6 servings
60 minutes
Fish mousse with meat and lobster sauce is a true masterpiece of European cuisine, combining exquisite taste and refined texture. This dish originates from French gastronomy, where seafood and delicate mousses play a key role. The light, airy mousse of salmon and pike perch is harmoniously complemented by a rich lobster sauce that imparts a deep sea flavor with subtle cognac notes. Boiled vegetables add freshness and textural contrast, making the dish balanced. This delicacy is perfect for festive dinners and gastronomic evenings, delighting with its tender taste and elegant presentation. Enjoying each bite allows one to feel the richness of the sea's bounty and the mastery of culinary art.
1
Boil lobsters in salted water with parsley stems, dill, and bay leaves. Extract the meat, place all the chitin in a baking tray, and put it in an oven preheated to 250 degrees for twenty minutes.
- Lobster: 2 pieces
- Dill: 20 g
- Parsley: 20 g
- Bay leaf: 2 pieces
2
Sauté finely chopped celery, shallots, and garlic in oil. Chop the shells with a cleaver or scissors and add to the vegetables. Pour in the cognac and simmer for five minutes. Add tarragon, broth, and cook for twenty minutes. Blend the contents of the pan, strain through a sieve, return to heat, and reduce until thickened. Season with salt and pepper to taste.
- Olive oil: 50 ml
- Celery: 1 stem
- Shallot: 2 heads
- Garlic: 4 cloves
- Lobster: 2 pieces
- Cognac (brandy): 50 ml
- Tarragon: 10 g
- Chicken broth: 300 ml
- Salt: to taste
- Ground black pepper: to taste
3
Cut the carrot and zucchini into small cubes and boil them in salted water in different pans until cooked.
- Carrot: 2 pieces
- Courgette: 2 pieces
4
Turn the fish into minced meat, mix with finely chopped greens, egg white, a pinch of salt and pepper, and cream to achieve a thick substance.
- Salmon fillet: 500 g
- Pike-perch (zander) fillet: 500 g
- Dill: 20 g
- Egg white: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Heavy cream 35% fat: 100 ml
5
Wrap in film like sausages and tie the ends.
6
Boil the sausages in gently simmering water for ten minutes. Remove the casings, slice them, and serve with chopped lobster meat, vegetables, and sauce.
- Lobster: 2 pieces
- Carrot: 2 pieces
- Courgette: 2 pieces
