Halibut Mousse
1 serving
90 minutes
Halibut mousse is a refined dish of European cuisine that combines the tenderness of fish with a creamy texture. Its roots trace back to haute cuisine traditions where the lightness and airiness of the mousse create a unique flavor. The crustless sautéed halibut blends with ricotta, stevia leaves, and nasturtium to form a harmonious balance of salty and herbal notes. Agar-agar provides structure while the nitrogen siphon adds airiness. Bean puree garnishes with mizuna, onion coulis, and pumpkin cream add depth of flavors creating a rich composition. The dish is served with carrot slices and sprouts of cabbage and radish for freshness and crunch. This mousse is a true embodiment of sophistication, perfect for special occasions when one wants to experience the interplay of textures and the delicate taste of seafood.
1
Sear the halibut on parchment paper (to avoid a crust), drizzling it with hot olive oil for 3-5 minutes.
- Halibut fillet: 200 g
- Olive oil: 15 ml
2
Mix halibut, ricotta, salt, stevia leaves, and nasturtium using a blender. Add pre-prepared agar-agar in 50 grams of water to the halibut mousse. Then quickly pour the mousse into a siphon, charge with 2 cartridges of nitrous oxide, shake well, and pour the mixture into any desired mold.
- Halibut fillet: 200 g
- Ricotta cheese: 20 g
- Sea salt: 2 g
- Agar-agar: 1 g
3
Soak the beans beforehand, boil them, transfer to a blender, add cream, glucose, and salt. Puree. Then add finely chopped mizuna and 2 yolks cooked sous-vide at 60 degrees for 30 minutes.
- Cream 30% fat: 20 g
- Liquid glucose (glucose syrup): 2 g
- Sea salt: 2 g
- Mizuna: 2 g
- Egg yolk: 2 pieces
4
Next, prepare the onion coulis: pour 100 ml of water into a saucepan, add onion, a head of garlic, 20% cream, flour, salt to taste (for balance), and lemon juice. Boil this mixture for 10 minutes, then puree in a blender, strain and let it rest.
- Shallot: 15 g
- Garlic: 1 clove
- Cream 20% fat: 10 g
- Wheat flour: 5 g
- Lemon juice: 5 ml
- Sea salt: 2 g
5
Prepare pumpkin cream: place pumpkin, anise (1 star), ginger, and ground chili in a saucepan and cook until the pumpkin is soft (sous vide at 40 degrees takes about 2 hours). Then remove the anise and transfer the pumpkin mixture to a blender, add carrot juice, butter, carrageenan, and dextrose. Blend it, then cool slightly, blend again and finally strain through a sieve.
- Pumpkin: 200 g
- Star anise: 1 piece
- Ginger: 5 g
- Chili pepper: 2 g
- Carrot juice: 20 ml
- Butter: 10 g
- Dextrose (glucose): 3 g
6
Slice the carrot and serve the dish with white and red bean leaves, Beijing cabbage sprouts, and radish.
- Carrot: 50 g
- Napa cabbage (pak choi type): 2 g
