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Home Crayfish Mousse

Crayfish Mousse

Name: Crayfish Mousse
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 300 g crayfish meat; 4 slices Ganda-ham (Belgian cured ham); 30 g mixed sprouts (garden cress, alfalfa, etc.); Juice of half a lime; 1.5 dl fish stock; 1 dl cream; 3 gelatin sheets; Fresh chives, for example from a plant; Salt & pepper

Recipes Appetizers Christmas recipe Christmas

Don't be put off by the fancy appearance: the recipe isn't difficult. This is exactly the kind of dish that makes you look brilliant—perfect for Christmas! Also very handy: you can prepare everything a day in advance. On the day itself you only need to assemble the little towers.

Recipe

Crayfish Mousse

Simple and chic

Course	Starter
Kitchen	Belgian
Servings	4 servings

Preparation time

Preparation time	25 min
Cooling time	30 min
Total	25 min

Equipment

Bowl
Whisk
Ring or empty (yogurt) cup without a bottom

Ingredients

300 g crayfish meat
4 slices Ganda-ham (Belgian cured ham)
30 g mixed sprouts (garden cress, alfalfa, etc.)
Juice of half a lime
1.5 dl fish stock
1 dl cream
3 gelatin sheets
Fresh chives, for example from a plant
Salt & pepper

Crayfish Mousse

Roughly chop the chives and cut the crayfish into large pieces. Soak the gelatin sheets in cold water and lightly whip half of the cream (1/2 dl).
Bring the fish stock to a boil and add the squeezed-out gelatin sheets. Make sure the gelatin dissolves completely. Then mix the stock with the crayfish meat, the whipped cream and some salt and pepper. Bring a shallow pan of water to the boil and blanch the chives in it for 2 minutes. Drain and blend the chives with the remaining 1/2 dl of cream until smooth and green. Season with the lime juice and salt and pepper.
Take a ring (or the cup without a bottom) and use it to form towers of the crayfish mousse. Place a tower in the centre of the plate and top it with a slice of ham. Arrange some sprouts around the tower and spoon the green sauce over it. You can also add a few chive stalks (the photo shows a nice example).

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Tip!

Pair with a fruity, fresh Chardonnay.

This elegant crayfish mousse is a refined starter that impresses with its fresh flavours and attractive presentation. The combination of creamy mousse, salty Belgian ham and a lively chive sauce creates a dish that appeals both in taste and appearance. Use a cooking ring to build the towers neatly and serve immediately after plating for the best result.

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