Terrine d'Homard Mousseline (a Mold of Sea and River Food Set with Cream and Eggs) Recipe

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Terrine d'Homard Mousseline (a Mold of Sea and River Food Set with Cream and Eggs)
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Ingredients
16
Count
Nutrition
230
Calories
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Ingredients:

Directions:

  1. Place the live lobster in a sink of blood heat water (it is at this temperature that scientists say that all edible shellfish die with the least discomfort). Remove from water and crack open and take out flesh (usually 5 ounces from a 1 1/2 pound lobster). Reserve the shell. Heat a serving platter in the warming oven - preheat oven to 300 degrees F. Put both pike and lobster flesh through a mincer with a very fine screen. Keep the flesh in a bowl set in another bowl of rice. Into a frying pan, place some clarified butter and add the onion and garlic clove - pop in the lobster shells and simmer gently. Add 1 ounce of brandy and set it alight. Pour in the 1 cup of dry white wine, cover and continue cooking over a low heat.
  2. Put the blanched mushrooms through the mincer and then add to the chilled fish flesh. Carefully blend in the 1 cup of whipping cream and season generously with freshly ground salt and pepper. Beat the 2 egg whites in a bowl and fold into the fish. Pour this mixture into 2 separate moulds and set them in a bainmarie (bath of hot water) and cover the molds with foil. Place in the preheated oven for 30 minutes - remove the foil after this period and cook uncovered for another 30 minutes. Strain the stock from the lobster shells, approximately 3/4 cup should be left, pour into a heated pan - increase the temperature and add the sliced tomatoes - simmer. Remove the baked fish molds from the oven and unmold onto the heated serving platter. Sieve the tomato stock mixture - pushing through as much tomato flesh as possible. Add the 2 egg yolks to the sieved stock (off the heat). Blend the arrowroot with the extra tablespoon of whipping cream and then add the mixture to the stock mixture for thickening. Return to the heat and allow the sauce to thicken - it shouldn't boil. Pour the sauce over the fish molds - dust with the chopped parsley and serve.
  3. Contains Shellfish: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 229.52 Kcal (961 kJ)
Calories from fat 39.26 Kcal
% Daily Value*
Total Fat 4.36g 7%
Cholesterol 185.81mg 62%
Sodium 251.52mg 10%
Potassium 719.43mg 15%
Total Carbs 8.03g 3%
Sugars 4.41g 18%
Dietary Fiber 1.39g 6%
Protein 24.53g 49%
Vitamin C 14.4mg 24%
Iron 1.3mg 7%
Calcium 135.5mg 14%
Amount Per 100 g
Calories 69.28 Kcal (290 kJ)
Calories from fat 11.85 Kcal
% Daily Value*
Total Fat 1.32g 7%
Cholesterol 56.08mg 62%
Sodium 75.92mg 10%
Potassium 217.15mg 15%
Total Carbs 2.42g 3%
Sugars 1.33g 18%
Dietary Fiber 0.42g 6%
Protein 7.4g 49%
Vitamin C 4.3mg 24%
Iron 0.4mg 7%
Calcium 40.9mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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