Shrimp Mousse with Peas

"This requires a bit of work but it looks stunning and tastes fantastic and your guests will definitely be wowed."
 
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Ready In:
1hr 10mins
Ingredients:
21
Serves:
6
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ingredients

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directions

  • For mousse: Pat peas dry.
  • Transfer to processor.
  • Add 1 tblsp chives with sugar and mix using on/off turns, until coarsely chopped.
  • Add salt.
  • Chill.
  • Sprinkle fillets with wine.
  • Cover and refrigerate until ready to use.
  • Freeze processor work bowl, steel knife and top, atleast 1 hour.
  • Refrigerate all remaining ingredients.
  • Preheat oven to 350F and position rack in center of oven.
  • Generously butter 3-cup, non-metal, rectangular terrine mold.
  • Cut 4 shrimp into quarters and set aside.
  • Place remainder in cold work bowl.
  • Add shallot and blend well, using on/off turns.
  • Mix in egg white and salt.
  • With machine running, add cream in a steady stream, mixing only until cream is blended, about 1 minute; do not overmix or cream will turn into butter.
  • Remove steel knife and scrape off all mousse.
  • Stir in lemon juice, reserved shrimp and remaining chives.
  • Spread slightly less than half of mousse into prepared mold.
  • Pat refrigerated fish dry.
  • Lay 1 fillet down the length of the mold and press down along center, forming a slight indentatation, like a trough.
  • Mound peas down length of fillet and, using hands, mold almost to enclose.
  • Set remaining fillet over peas with wide end of top fillet joining narrow end of bottom fillet.
  • Add remaining mousse to cover completely.
  • Smooth top and tap mold sharply on work surface several times to eliminate air pockets.
  • Cover with piece of buttered foil, sealing edges tightly.
  • Set mold in large pan.
  • Add enough hot water to come halfway up sides of mold.
  • Bake until knife inserted in center comes out with only a few flecks of mousse, about 30 minutes; do not overcook.
  • Remove from hot water.
  • Let cool to room temperature.
  • Refrigerate overnight.
  • For Green Herb Sauce: Chop onions in processor using on/off turns.
  • Add yolks, mustard and lemon juice and mix until smooth and creamy, about 1 minute.
  • With machine running, add 2/3 cup of oil in a slow, steady stream, stopping occasionally to scrape down sides of work bowl.
  • Add remaining oil as necessary, until sauce is consistency of mayonnaise.
  • Blend in parsley and basil.
  • With machine running, gradually add enough half and half through the feed tube until the sauce is the consistency of whipping cream.
  • Season to taste.
  • Stir in chives just before serving.
  • To serve: Dip mold in hot water.
  • Loosen edges with the tip of a sharp knife and invert onto serving platter.
  • Let stand at room temperature 45 minutes.
  • Cut terrine into ½ to ¾ inch wide slices, bracing end with wide spatula.
  • Arrange on individual plates.
  • Drizzle a little sauce around slice of mousse and serve remaining sauce separately, at table.

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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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