Recipe: Chef Andrea Carlsons halibut mousseline – BC [Video]

Chef Andrea Carlson from Burdock & Co joins us to make a halibut mousseline, featured on the current moon menu: Flower Gazing Under the Berry Moon

Halibut Mousseline

Ingredients:

• 454 g diced cleaned halibut
• 6 0z egg white
• 3/4 cup cream
• 10 g salt
• shallots, finely diced (brunoise)
• chives, finely chopped
• napa cabbage leaf
• elder butter, butter

Instructions:

1. Pulse the halibut in a food processor until finely chopped.
2. Add the egg whites and blend until smooth.
3. Slowly stream in the cream while blending. Work quickly to keep the mixture cold.
4. Do not overwork the mixture to avoid making the fish tough.
5. Add salt, shallots and chives to the mixture, stirring by hand in a large bowl.
6. To check seasoning, steam a small portion and taste.
7. Portion the mixture into 2 oz parcels and wrap each with a blanched and trimmed Napa cabbage leaf.
8. Sear the parcels in oil and baste with a combination of elder butter and regular …