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