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Chef On A Mission


Ep 1 - Warehou fillet topped with fish mousse

Warehou fillet topped with fish mousse

Serves 6

600g white warehou (or similar fish)
3 x egg whites
20g salt
650ml cream
Juice of 1 lemon
Murray river salt
White pepper

6 x 170g pieces of white warehou fillets (or similar fish)
6 x 60g pieces of king crab leg flesh cut in half length ways
6 x peeled scampi tails cut in half length ways

Note: at all times keep the ingredients and equipment as cold as possible, this will help avoid the mix separating.

Cut the fish into small cubes. Blend in a food processor until smooth and the mix pulls into a ball. Add the egg whites and blend well.

With the machine running slowly add the cream then season with salt, pepper and lemon juice. Place the mix in a bowl over an ice bath to cool. Poach a small spoonful of the mix to test the seasoning or place a small amount onto a plate and cook in the microwave. Adjust the seasoning if required.

Devide into 6 portions, using a small palette knife spread 1/6 of the mousse evenly over each fish fillet. Then alternate on a diagonal the pieces of scampi and king crab on top of the mousse.

Place on a greased oven tray and into a pre heated oven at 185 degrees Celsius. Bake for 10-12 minutes, or until the fish is cooked through (time may vary depending on your oven).

Serve onto individual plates.