[Recette] Mousseline De Sandre Au Beurre Blanc - Chef Patrice Hardy

[Recipe] Pike-Perch Mousseline with Beurre Blanc - Chef Patrice Hardy ▼▼ RECIPE and INGREDIENTS Below ▼▼ Serves 4 Ingredients: 300g skinless, boneless pike-perch fillet (serves 4) 3 eggs 500ml whole milk 20g butter 10g fine salt Freshly ground white pepper Beurre Blanc: 3 shallots 200g very cold butter, cut into small cubes 100ml dry white wine 100ml white wine vinegar Fine salt and freshly ground pepper Recipe: 1) Preheat the oven to 180°C (350°F). 2) Prepare the pike-perch mousse: In a food processor, finely chop 300g of pike-perch flesh with 10g of fine salt and a few turns of freshly ground pepper. While processing until very smooth, add 3 eggs, one at a time, then gradually whisk in 500ml of whole milk. 3) Butter four individual ramekins and divide the pike-perch mousse among them. Line the bottom of a large saucepan with parchment paper, place the ramekins on top, add water, and bring to a simmer. (Adjust the amount of water according to the height of the ramekins to prevent the simmering water from seeping into the mousse.) Then cover the pan and place it in a preheated oven at 150°C (300°F) for 20 minutes. 4) Peel and finely chop 3 shallots, place them in a small saucepan, moisten with 100ml of dry white wine and 100ml of white wine vinegar, heat and reduce almost completely over low heat (about 2 tablespoons of liquid should remain). Then, over low heat (setting 3), gradually whisk in 200g of very cold butter, cut into small cubes. Remove from the heat as soon as the butter is incorporated. Season with salt and pepper if necessary. 5) Carefully unmold the pike-perch mousses, place each on a small serving plate, and generously coat with beurre blanc. Serve and enjoy immediately. ► Every day of the week, Joël Robuchon welcomes a chef who shares recipes from their region, their secrets, tips, and techniques. Simple and inexpensive recipes that adapt to each season, giving us plenty of opportunities to cook and try new ingredients. A new video is released on the channel MONDAY THROUGH FRIDAY at 5 PM. Don't forget to subscribe to the channel and... Bon appétit, of course! © GOURMET TV PRODUCTIONS