Title: Smoked Fish Mousse
Categories: Essnce11
Yield: 24 servings

1 Zucchini; (1 to 2)
8 oz Smoked fish fillets; skinned
-and boned
(such as sturgeon; trout,
-etc.)
2 tb Chopped parsley
2 tb Chopped shallots
1/2 tb Chopped garlic
1 tb Brandy
2 tb Softened butter; optional
1/4 c Heavy cream
Salt; to taste
Freshly-ground white pepper;
-to taste
Brunoise of red pepper; for
-garnish
Chopped parsley; for garnish

Using a channel knife carve three channels in zucchini. Cut into 1/4-inch
thick slices. In a pot of boiling, salted water blanch zucchini for 30
seconds. Using a slotted spoon transfer slices to a bowl of ice water and
“shock” zucchini until cold. Drain, pat dry and set aside. In workbowl of a
food processor combine fish, parsley, shallots, garlic, brandy, and butter,
if using. Process until smooth. Scrape down sides, add cream and process 30
seconds more. Taste and adjust seasoning to your liking. Using a spatula
transfer mousse to a pastry bag fitted with a small star tip and pipe
mixture onto zucchini “croutons”. Arrange on a pretty platter and garnish
with peppers and parsley. This recipe yields about 2 dozen.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-067 broadcast 12-19-1996) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

02-09-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.