Crab Mousse with Asparagus and Chervil Butter Sauce

Name: Crab Mousse with Asparagus and Chervil Butter Sauce
Yield: Serves 8
Ingredients: Salt and freshly ground white pepper; 40 asparagus tips; ½ recipe for basic fish mousse; 1 X 900 g/2 lb live crab; 175 ml/6 fl oz double cream; 2.25 litres/4 pints court bouillon; 175 ml/6 fl oz dry sherry; 600 ml/1 pint fish stock; 450 g/1 lb unsalted butter; 50 g/2 oz fresh chervil

Preparation info

Serves
8

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Ingredients

1 X 900 g/2 lb live crab
2.25 litres/4

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 200°C/400°F/Gas Mark 6.

Bring the court bouillon to the boil, plunge in the crab and cook for 15 minutes