Shrimp Mousse with Peas
- Ready In:
- 1hr 10mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 2⁄3 cup frozen tiny peas, thawed
- 2 1⁄2 tablespoons minced fresh chives
- 1 pinch sugar
- salt
- 2 sole fillets or 2 flounder, each weighing about 10 oz,and about the same length as the terrine mold
- 1 tablespoon dry white wine
- 1 1⁄2 lbs medium shrimp, shelled and deveined
- 1 large shallot, coarsely chopped
- 1 egg white
- 1⁄2 teaspoon salt
- 1 cup whipping cream
- 1 tablespoon fresh lemon juice
-
Green Herb Sauce
- 2 small green onions
- 2 egg yolks, room temperature
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 2⁄3 - 1 cup olive oil
- 4 tablespoons minced fresh parsley
- 1⁄2 teaspoon crumbled dried basil
- 2 tablespoons minced fresh chives
- 1⁄2 - 2⁄3 cup half-and-half
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
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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.