Crab and brown shrimp mousse with fennel and orange salad
Gorgeous crab and shrimp mousse with a fruity twist
Published:
You’ll need a set of dariole moulds to create this elegant start.
Recipe provided courtesy of Miele
For more ideas, advice and cookery courses, click here
Ingredients
For the mousse
- Egg whites 3, lightly beaten
- White crab meat 70g
- Brown crab meat 30g
- Double cream 300ml
- Fresh dill 2 tbsp, chopped
- Cayenne pepper 1 pinch
- Salt and pepper to taste
- Brown shrimps 1 handful
- Melted butter to brush moulds
For the salad
- Extra virgin olive oil 3 tbsp
- Lemon 1, juice only
- Caster sugar 1 tsp
- Dijon mustard 1 tsp
- Fennel 1 bulb
- Oranges 2, segmented, juice squeezed
- Salt and pepper to taste
Method
-
Step 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.
-
Step 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.
-
Step 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.
-
Step 4
Serve a mousse on a plate with a little salad on top, garnished with chive.