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Name: Chilled Mousse of Pike with a Truffle And Lobster Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 lb Boneless pike; 3 Egg whites; 2 tb Chives Chopped; Salt; 1/4 c Fresh chervil sprigs; 2 Lobster tails; about 6 to 8; ; each; Drizzle of truffle oil; Parsley; 1 Lemon; juiced; 1/2 c Green peas; 2 c Heavy cream; up to 3; Vegetable oil for greasing; 1/2 ts Freshly grated nutmeg; Freshly ground white pepper; 1 / cup minced shallots; 12 Baby carrots; blanched and; 2 tb Cognac

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INGREDIENTS

2 lb Boneless pike
3 Egg whites
2 tb Chives ; Chopped
Salt
1/4 c Fresh chervil sprigs
2 Lobster tails; about 6 to 8
; each
Drizzle of truffle oil
Parsley
1 Lemon; juiced
1/2 c Green peas
2 c Heavy cream; up to 3
Vegetable oil for greasing
1/2 ts Freshly grated nutmeg
Freshly ground white pepper
1 / cup minced shallots
12 Baby carrots; blanched and
2 tb Cognac

Servings

INSTRUCTIONS

Preheat the oven 375 degrees F. Oil 12 (4-ounce) ring molds. In a food processor, fitted with a metal blade, combine the fish, egg whites, Cognac, chives, shallots, lemon juice and nutmeg. Puree until smooth. Add enough cream so the mixture is smooth but slightly thick. Season with salt and pepper. To test the seasoning, bring a small pot of water to a simmer. Add a teaspoon of the mouse to the water and poach for about 2 minutes. Remove and taste. Adjust the seasoning according to taste. Fill each mold with the fish mixture. Place the molds in a baking dish and fill with water, enough to come up 1-inch of the mold. Place in the oven and cook for about 12 to 15 minutes or until firm. Remove from the oven and cool completely. Refrigerate until chilled. Slice the lobster tails, 1//4-inch thick. In a mixing bowl, combine the lobster, peas, and carrots. Toss with a drizzle of truffle oil. Season with salt and pepper. Add the chervil and toss well. To serve, unmold the mousse and place in the center of each plate. Fill the center of each mousse with the lobster salad. Garnish with parsley. Yield: 12 servings Recipe by: EMERIL LIVE SHOW #EMIC08

NOTES

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Chilled Mousse of Pike with a Truffle And Lobster Salad

2 lb Boneless pike
3 Egg whites
2 tb Chives Chopped
 Salt
1/4 c Fresh chervil sprigs
2 Lobster tails; about 6 to 8
 ; each
 Drizzle of truffle oil
 Parsley
1 Lemon; juiced
1/2 c Green peas
2 c Heavy cream; up to 3
 Vegetable oil for greasing
1/2 ts Freshly grated nutmeg
 Freshly ground white pepper
1 / cup minced shallots
12 Baby carrots; blanched and
2 tb Cognac

Preheat the oven 375 degrees F. Oil 12 (4-ounce) ring molds.    In a food processor, fitted with a metal blade, combine the fish, egg  whites, Cognac, chives, shallots, lemon juice and nutmeg. Puree until  smooth.    Add enough cream so the mixture is smooth but slightly thick. Season  with salt and pepper.    To test the seasoning, bring a small pot of water to a simmer. Add a  teaspoon of the mouse to the water and poach for about 2 minutes.  Remove and taste. Adjust the seasoning according to taste.    Fill each mold with the fish mixture.    Place the molds in a baking dish and fill with water, enough to come  up 1-inch of the mold. Place in the oven and cook for about 12 to 15  minutes or until firm. Remove from the oven and cool completely.    Refrigerate until chilled.    Slice the lobster tails, 1//4-inch thick. In a mixing bowl, combine  the lobster, peas, and carrots. Toss with a drizzle of truffle oil.  Season with salt and pepper. Add the chervil and toss well.    To serve, unmold the mousse and place in the center of each plate.  Fill the center of each mousse with the lobster salad. Garnish with  parsley.    Yield: 12 servings        Recipe by: EMERIL LIVE SHOW #EMIC08

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Nutrition

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Serving Size: 1 Serving (1810g)
Recipe Makes: 1 servings

Calories: 511
Calories from Fat: 20 (4%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 997.6mg		34 %
Potassium 1559.6mg		41 %
Total Carbohydrate 37.9g		11 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 36.2g
Protein 74.2g		106 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 511

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