Cod And Artichoke Mousse - MAGIMIX C 3200 User Manual

Cod and artichoke mousse

Crème fraîche or heavy whipping cream
Poach* the fish for 7 minutes in the bouillon. Leave to cool slightly.
Bring a pan of salted water with a dash of lemon juice to boil. Add the artichoke
bottoms and cook for 10 minutes. Drain and allow to cool slightly.
Peel the shallots and reduce to a purée in the Mini Bowl. Blend for 1 minute. Set
aside.
Put the fish in the bowl with the metal blade, together with the Tabasco and half
the shallots.
Pulse 3 times, then blend for 2 minutes, adding half the crème fraîche or heavy
whipping cream, half the egg yolks and a little salt and pepper via the feed tube.
Set aside.
Cut the artichoke bottoms into chunks and put in the bowl with the metal blade.
Pulse 3 times, then blend for 1 minute, adding the rest of the shallots, egg yolks,
crème fraîche or heavy whipping cream, chervil, salt and pepper via the feed
tube.
Pour the artichoke purée into ramekins, followed by the cod mousse.
Chill for at least 4 hours.
Serve chilled.
Decorate with sliced lemon and sprigs of chervil.
Use frozen artichoke bottoms to save time.
88 Seafood
Serves
Food processor
Preparation 20 min.
Cooking 10 min.
Resting
Cod fillets
Artichoke bottoms
Egg yolks
Chervil sprigs
Shallots
Lemons
1
Bouillon /
Tabasco drops
Salt & pepper
2 4
3200 3200
20 min.
10 min.
4 hrs 4 hrs
1 / lb 1 lb
2
3 6
3 5
2 tbsp 4 tbsp
2 4
1 2
1 1
3
Quart / Quart
2 4
To taste To taste
To taste To taste
• •
6 8
4200 5200
30 min. 40 min.
10 min. 10 min.
4 hrs 4 hrs
1 1 / lb 2 lb
2
8 12
7 10
6 tbsp 8 tbsp
6 8
3 4
1 2
1 Quart 1
1 / Quarts
2
To taste To taste
To taste To taste