Pike Mousseline with Poached Shellfish

Name: Pike Mousseline with Poached Shellfish
Yield: Serves 6-8
Cuisine: Japanese
Ingredients: 12 large prawns or shrimps, peeled; 24 mussels; 310 g (10 oz) pike fillets; 12 large prawns or shrimps, peeled; 3 egg whites; 1 teaspoon fresh thyme leaves; 1⅔ cups (450 mL/15 fl oz) heavy whipping (double) cream; salt and freshly ground black pepper; salt and freshly ground black pepper; ⅘ cup (200 mL/6½ fl oz) white wine; 1 bay leaf; 3 golden shallots, finely chopped; 3 teaspoon chopped fresh thyme leaves; 1 chopped medium tomato; 1 garlic clove, crushed; 12 cup (125 mL/4 fl oz) virgin olive oil; 36 whole leaves of Italian parsley

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Choose the freshest shellfish—mussels, prawns or shrimps and crab are the most suitable. Whiting may be substituted for pike to make the mousseline.

Ingredients

24 mussels
12 large prawns or shrimps, peeled

Asia
Oceania
Australian
Japan
Australia
Sydney
Fish course
Pescatarian
Tokyo
Gluten-free

Method

To make the mousseline

Refrigerate the ingredients overnight to keep them as cold as possible, and make sure that the cream is fresh.

Purée the fish and thyme with the egg whites in a blender or food processor. Add the cream in a fast stream. Stop the blender or food processor 5 seconds after all the cream has been added. Pass the mixture through th