by Chef Ray Miller
Just Off Broadway
Mousseline is a mixture of ground meat or fish which is whipped with cream and egg whites.
Ingredients
Arctic Char
6 oz northern pike, skinned and boned
2 whole eggs
1.5 fl oz 33% cream
Pinch salt
Pinch freshly ground white pepper
2 (6 oz) fillets fresh arctic char, skinned and boned, sliced in half lengthwise
Champagne beurre blanc
2 Tbsp shallots
6 Tbsp chilled butter, divided
2 cups Champagne
2 1/2 cups whipping cream
Salt and white pepper to taste
1 tsp thinly sliced basil
Garnish
Fresh basil
Golden caviar
Method
Arctic Char
1. In a food processor, add northern pike, eggs, cream, salt and pepper and purée until smooth to create mousseline.
2. Line four coffee cups or custard dishes with plastic wrap. Ring inside walls of each cup with one piece of char. Fill cup with the pike mousseline. Wrap the cup tightly with plastic wrap.
3. Place cups in a steamer for about 14 minutes. If you don’t have a steamer you could place cups in a heat proof pan filled with water 3/4 of the way up the sides of the cup. Cover with tin foil and bake in a 350˚F oven for 25 minutes. Leave covered until served.
Champagne beurre blanc
1. In a steel saucepan (do not use aluminum), on medium-high heat, sweat the shallots in one tablespoon of the butter. Do not allow to brown.
2. Add Champagne and reduce until almost dry.
3. Add whipping cream and carefully reduce volume by half.
4. Remove from heat and whisk in the remaining cold butter, one tablespoon at a time until incorporated and thick.
5. Season with salt and pepper. Add fresh basil.
To serve
1. Remove plastic wrap and tilt appetizer out of cup and onto the centre of the plate.
2. Top each with 1/4 cup of the beurre blanc. Garnish with fresh basil and golden caviar.
Yield 4 servings