Mousseline De Fruit De Mer Recipe

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Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/2-ounce finely diced celery

4 ounces fish stock or light chicken stock

1-ounce butter, room temperature

12 chervil stems

1 plum tomato, peeled, seeded, and diced in 1/4 inch squares

Salt, pepper, cayenne pepper and lemon juice, for seasoning

1/2 to 1-ounce Buerre Manie, recipe follows

1/2 bay leaf

1/2-ounce onions, finely diced

Bouquet garni

1/2-ounce finely diced carrots

1 egg

1 1/2 to 2 ounces heavy cream

Champagne Sauce, recipe follows

1/2-ounce vermouth

4 to 6 juniper berries

Salt, pepper, cayenne pepper, and lemon juice, for seasoning

2 teaspoons unsalted butter

2 (1 1/4 pound) lobsters, cooked, removed from shell, elbow meat finely diced

1/4-ounce finely chopped tarragon

1-ounce flour

1-ounce vermouth

8 ounces sauerkraut, washed well and drained

1/2-ounce finely diced leek

1/2 cup vegetable pearls from green and yellow squash, cooked until tender


1/2 cup vegetable pearls from celery root, cooked until tender

7 (16 to 20 count) shrimp, 6 whole, 1 finely diced

4 ounces water

Finely chopped chives

2 1/2 ounces salmon fillet, chopped

2 ounces heavy cream

Champagne Sauerkraut, recipe follows

7 sea scallops, 6 whole, 1 finely diced

1 1/2 ounces butter

1/2 cup vegetable pearls from carrots, cooked until tender

1-ounce shallots, diced

6 quail eggs, poached

2 parsley stems

Salt, pepper, and cayenne pepper, for seasoning

1 1/2 teaspoons olive oil

Salt, sugar and pepper, for seasoning

6 to 8 black peppercorns

2 1/2 ounces Dover sole fillet, chopped

4 ounces Champagne

3 ounces caviar of your choice

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