Crab and Brown Shrimp Mousse with Fennel and Orange Salad


You will need

For the mousse

3 x egg whites, lightly beaten
70g white crab meat
30g brown crab meat
300ml double cream
2 tbsp fresh dill, chopped
1 x good pinch cayenne pepper
Salt and freshly ground black pepper
Handful brown shrimps
Melted butter to brush dariole moulds

For the salad

3 tbsp extra virgin olive oil
Lemon, juice only
1 tsp caster sugar
1 tsp Dijon mustard
Salt and freshly ground black pepper
Bulb fennel
2 x oranges, segmented, juice squeezed out of pith into dressing
Fresh chive, to garnish


Directions

1 For the mousse, lightly beat the egg white in a jug, and then add the remaining ingredients apart from the shrimps. Beat together thoroughly.

2 Grease some small dariole moulds (the recipe makes up to 10) and sit on a perforated steam container. Divide the shrimps between the moulds, then pour the mixture into the moulds and steam at 850C for 20 minutes, then remove and rest for 2-3 minutes before turning out.

3 For the salad, combine the oil, lemon juice, sugar, mustard and seasoning and whisk together. Finely shave the fennel on a mandolin, and place in a bowl with the segmented orange, the orange juice, then toss in the dressing.

4 Serve a mousse on a plate with a little salad on top, garnished with chive.

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