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Crab and brown shrimp mousse with fennel and orange salad
Ingredients
For the mousse
- 3 Egg whites lightly beaten
- 70g White crab meat
- 30g Brown crab meat
- 300ml Double cream
- 2tbsp Fresh dill chopped
- 1 pinch of cayenne pepper
- Salt and pepper to taste
- 1 handful of brown shrimps
- Melted butter to brush moulds
For the salad
- 3tbsp Extra virgin olive oil
- 1 Lemon juice only
- 1tsp Caster sugar
- 1tsp Dijon mustard
- 1 bulb of fennel
- 2 Oranges 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.
