Mousseline De Fruit De Mer Recipes

FISH MOUSSELINE WITH SAUCE NANTUA

Steps:

• For the sauce: Heat the butter over low heat. Saute the carrots and onions for 2 minutes. Chop the shrimp, add them, turn up the heat and fry until they turn bright red, about 3 minutes. Flame with the Cognac. Add the wine and reduce by half. Add the stock, bring to a boil and reduce to a simmer. Add the tomato paste, cayenne, paprika, bay leaf and thyme and cook for 30 minutes. Stir in the cream and let bubble a further 10 minutes. Pull out the bay leaf and thyme and blitz the mixture in the food processor. Strain through a fine-mesh sieve. Bring the sauce back to a boil in a saucepan, reducing to sauce consistency. Season with salt and pepper.
• For the fish: Put the fish, cream and egg in a food processor and whiz just a few seconds to form a paste. Stir in the parsley, salt and pepper and chill for 30 minutes.
• Before serving, preheat the oven to 350 degrees F/180 degrees C. Butter 6 ramekins (or a terrine) and put a round of parchment in the bottom of each. Fill the ramekins with the fish mixture. Set them in a baking dish and pour boiling water around to come halfway up the sides. Bake until just set, about 20 minutes.
• Unmold onto warm serving plates. Spoon the sauce over the top, and serve hot.

FRUITS DE MARE

Steps:

• In a large pot over high heat, boil 2 quarts salted water. Fill second pot with ice water; set aside. While waiting for water to boil, to a medium bowl, add and mix to combine 1 cup olive oil, vinegar, 1 teaspoon Dijon, lemon juice, and tarragon. Set aside. Finely dice celery, fennel and red onion. Set aside. Toss shrimp in boiling water. Turn off heat and let shrimp steep for 3 minutes, then strain and immediately plunge into ice water to cool. Cut into 1/4-inch pieces. Place crab, scungilli, and shrimp in a large bowl and lightly toss with celery, fennel, and red onion. Cover with vinaigrette and toss. Season with salt and pepper. Refrigerate.
• Slice calamari into 1/4-inch pieces and steep in buttermilk. To make aioli, place garlic, 1 tablespoon Dijon, egg yolks, anchovies and chili in food processor and pulse while slowly streaming in 1 cup olive oil. When the mixture becomes thick and smooth, add lemon zest and 1 teaspoon black pepper. Salt, to taste, and refrigerate until ready to serve.
• Combine the 2 flours in a medium bowl. Add salt and pepper, to taste. In a large Dutch oven or heavy bottomed pot, heat oil to 375 degrees F. Lightly dredge the calamari through the flour. Shake off any excess flour and place immediately in fryer. Cook until crispy and golden brown. Remove from oil and let drain on a paper towel lined plate.
• To Serve: Round a serving spoonful of salad in the center of each plate. Scatter a few pieces of calamari over each scoop and top with a dollop of aioli. Garnish with baby arugula.

PLATEAU FRUITS DE MER

Steps:

• Make the 3 sauces first to allow them to sit for 30 minutes before serving. Arrange seafood over ice on a 3-tiered platter. Serve immediately with 3 sauces.
• Whisk all ingredients together in a small bowl. Let sit for 30 minutes before serving.
• Whisk together all ingredients in a small bowl. Let sit for at least 30 minutes before serving.
• Whisk together all ingredients in a small bowl. Cover and refrigerate for at least 30 minutes before serving.

PLATEAU FRUITS DE MER

Steps:

• Make the 3 sauces first to allow them to sit for 30 minutes before serving. Arrange seafood over ice on a 3-tiered platter. Serve immediately with 3 sauces.
• Black Pepper Mignonette:
• Whisk all ingredients together in a small bowl. Let sit for 30 minutes before serving.
• Whisk together all ingredients in a small bowl. Let sit for at least 30 minutes before serving.
• Whisk together all ingredients in a small bowl. Cover and refrigerate for at least 30 minutes before serving.

LOUP DE MER

Steps:

• For the loup de mer: Put the thyme and lemon and orange zest together in a bowl and, while stirring, slowly drizzle in enough olive oil a little at a time to form a paste; it should not be runny, just moist.
• Salt the fish and cover it with the citrus paste; let sit in the refrigerator until the other components have been completed.
• For the beer blanc: Fill a medium pot about 3/4 full with water and place over low heat. The water should be warm to the touch but not hot.
• Sweat the shallots, fennel and olive oil in a saucepan over medium heat until the shallots are transparent, about 3 minutes. Pour in just enough canola oil to coat them, and then add the salt. This will ensure the vegetables don't brown as the salt pulls moisture out of them and creates a steaming effect. After about 1 minute, add the beer and vinegar and stir to combine.
• Simmer the mixture until reduced by half, about 5 minutes. Add a splash of water or fish stock and reduce the heat to low. Whisk in 12 tablespoons of the butter, one cube at a time, waiting until it is completely incorporated before adding more.
• Strain the mixture through a fine mesh sieve. Discard the solids and transfer the liquid to a powerful blender (or use an immersion blender set to high) and process while adding the remaining 4 tablespoons butter a little at a time. The emulsion will not be stable for long, so transfer the mixture to a heat-proof bowl and place it over the pot of warm water on the stove to keep it warm. The sauce does not hold in the refrigerator, so discard after use.
• For the potato and fennel hash: Put the potatoes in a pot and cover with cold salted water. Bring to a boil and remove from the heat. Let the potatoes sit in the water until soft, about 10 minutes. Strain off the water and spread out in a single layer on a flat surface to cool.
• Sweat the shallots, garlic, carrot, celery and fennel with the oil in a saute pan over medium heat until soft but not colored. Add the cooled potatoes, the chicken broth, butter and pinch of salt. Reduce over medium heat until there is only enough liquid to glaze the vegetables. Remove from the heat, add the lemon juice and taste for salt, adding more if necessary.
• To serve: When the beer blanc sauce and potato and fennel hash are completed and holding, heat a grill or grill pan to high and and grill the fish skin-side down, until 70 percent cooked, 2 to 3 minutes. Carefully turn over the fish and cook on the flesh side for only about a minute or so.
• Place some beer blanc on 4 plates. Place some potato and fennel hash in the middle of each plate. Top with the fish skin-side up. Garnish with the fennel fronds if desired.

VOL AU VENT FRUITS DE MER

Steps:

• Preheat oven to 425 degrees F. Make vol au vent by cutting a circle 8 inches in diameter in 1-inch thick pastry. Make another incision 1 1/2 inches from edge of pastry. Place round of pastry on a baking sheet brushed with cold water and bake 30 minutes. Remove lid and scoop out the inside to form a pastry case. Set aside. Place the mussels in a pan on a high heat with 1/4 cup of the dry white wine, cover, shake pan and allow to cook for 2 minutes. Allow to cool and then remove mussels from shells. Prepare fish stock by simmering snapper head with water, onion and Bouquet garni for 30 minutes and then strain. Place some clarified butter into a pan on the heat and add the shallot. Fry gently and then place the fish fillets on top and the scallops, and moisten with 1/2 cup of the fish stock and 1/4 cup of the dry white wine. Season with salt and pepper and poach for 5 minutes.
• Sauce: Place the 1 tablespoon butter in a saucepan and when it has melted add the sifted flour. Stir gently to cook the roux but do not allow to color. Remove from the heat and add the warmed fish stock a little at a time, beating well after each addition. Place sauce back on heat and season with salt and pepper and allow to simmer 10 minutes, stirring from time to time. In a separate pan place a little clarified butter and when hot add the mushrooms. Season with salt, pepper and nutmeg and add a squeeze of lemon juice. Allow to fry gently for 1 minute. Remove the fish fillets to a dish and place the scallops, shrimp, mussels and mushrooms together in a bowl. Mix the yolk with the cream and then stir into the sauce - add 1 tablespoon butter and then fold in the seafood being very careful not to break the fish. Check the seasoning. Place the seafood mixture into the pastry case and heat in a 350 degree oven for 10 minutes.

FRUITS DE MER

Steps:

• For the periwinkles and crabs: place the periwinkles in a small saucepan and all the crabs in another small saucepan. Cover both with cold water, add 1/4 teaspoon salt to each pan, cover and bring to a boil. Remove pans from the heat and set aside until shellfish is cool. Refrigerate until cold.
• For the crayfish and langoustines: drop the crayfish and langoustines into separate small saucepans of boiling salted water, cover and simmer for1 minute. Remove the shellfish from the pans and place in a bowl until cool. Refrigerate until cold.
• For the cockles and mussels: in each of two small saucepans, combine half the wine and half the shallots and heat to boiling. Add the cockles to one pan and the mussels to the other pan. Cover and steam about 2 minutes or until the cockles and mussels open. Remove the shellfish from the pans and place in separate bowls. Refrigerate until cold.
• For the lobsters: heat a large saucepan of salted water to boiling, add the lobsters, cover and cook 8 minutes or until shells are bright red and tails curl around the bodies. Remove lobsters to a cutting board and split lengthwise. Refrigerate until cold.
• To serve, arrange cooked seafood on platter with the oysters and clams and intersperse with the lemon wedges. Serve with your favorite herb mayonnaise.

PLATEAU DE FRUITS DE MER WITH TWO SAUCES

Steps:

• Stir together vinegar, shallot, cucumber, and 1/4 teaspoon pepper in a small bowl for mignonette. Stir together ketchup, horseradish, and orange zest in another small bowl for cocktail sauce. Refrigerate sauces until chilled, at least 1 hour, and up to 1 day.
• Place crushed ice on a tray, and arrange seafood, sauces, and lemon wedges on top.

FRUITS DE MER PLATTER

Steps:

• Make the court-bouillon: Prepare a large ice-water bath. Fill a 3-gallon pot with cold water. Add wine, salt, lemons, paprika, coriander seeds, celery seed, and bay leaves. Bring to a boil.
• Cook seafood: Add lobsters head first to court-bouillon. Cover; return to a boil. Cook 10 minutes. Using tongs, transfer lobsters to ice-water bath. Add crab legs to court-bouillon. Return to a boil; cook 8 minutes. Transfer lobsters to a plate; immediately add crab legs to ice-water bath, adding more ice as needed. Add shrimp to court-bouillon. Return to a boil; cook until shrimp are pink and opaque, about 3 minutes. Add shrimp to ice-water bath; let crab legs and shrimp cool completely. Transfer to a plate.
• Separate tails, claws, and knuckles from lobsters; using kitchen shears or a knife, split tails lengthwise through shells, then halve crosswise. Crack claws and knuckles so that meat can be easily removed. Separate crab legs at knuckles. Using kitchen shears, cut away a piece of shell so meat can be easily removed. Peel and devein shrimp, leaving tails intact. Transfer lobster pieces, crab legs, and shrimp to a rimmed baking sheet; wrap tightly in plastic. Refrigerate until ready to serve, or overnight.
• Assemble the platter: Just before serving, fill a 3-tier glass serving stand with crushed ice. Shuck the oysters and clams; set flat on bottom tier so that juices do not spill. Arrange lobsters and shrimp on middle tier. Put caviar into a small bowl, and set in center of top tier; arrange crab legs around caviar. Serve with toast points, the cocktail sauce, saffron mayonnaise, mignonette sauce, and lemon wedges.