St. Peter’s Fish with Black Truffle Mousse, White Asparagus, and Mousseline

Name: St. Peter’s Fish with Black Truffle Mousse, White Asparagus, and Mousseline
Yield: Makes 4 servings
Cuisine: American
Ingredients: One 2.25- to 2.75-kilogram St. Peter’s fish (John Dory), skin removed; 64 grams champagne vinegar; 3 black peppercorns; 1 tarragon sprig; Fleur de sel; ¼ lemon; 20 grams whipped cream; 85 grams Clarified Butter, melted and warm; 1 large egg yolk; 0.5 gram polyphosphate (Sources); kosher salt; Beurre Monté; 6 grams minced black truffles; 28 grams heavy cream; granulated sugar; 12 medium spears white asparagus; 12 thin black truffle rounds; 80 grams crème fraîche; 3 sea scallops (85 grams), muscles removed; Baby mâche; 10 grams thinly sliced shallot; 55 grams milk, cold; 15 grams water

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Fish and Mousse

One 2.25- to 2.75-kilogram St. Peter’s fish (John Dory), skin removed
3 sea scallops

Americas
United States
Starter
Fish course
Pescatarian
Gluten-free

Method

St. Peter’s fish, also known as John Dory, is a mild white fish; although it is not a true flatfish, it has two fillets per side, so one large fish will serve four. We puree the belly and the trim from its fillets for the mousse, a way to use all of the valuable fish.

This dish couldn’t be more traditional seeming, yet it would be impossible to cook so precisely without the technology o