Chef Michel Gagnon, Consultant, Val-d’Or
8 portions
Preparation and cooking time: 45 to 60 minutes
Ingredients
½ lb of pike
2 egg whites – Ferme Paul Richard et Fils
1 egg yolk – Ferme Paul Richard et Fils
¾ cup of 35% cream – La Vache à Maillotte
1 pinch of nutmeg
1 teaspoon of salt
1 pinch of pepper
½ lb of smoked sturgeon – Poissonnerie Témis
80 g of whitefish caviar – Poissonnerie Témis
Sauce ingredients
1 cup of white wine – Domaine des Ducs
1 shallot, finely chopped
½ cup of 35% cream – La Vache à Maillotte
4 tablespoons of butter
2 teaspoons of fresh tarragon, chopped
Port reduction ingredients
½ cup of Port
½ teaspoon of honey – Miellerie de la Grande Ourse
Method
- In a food processor, purée the pike; add the egg yolk, then the egg whites one at a time.
- Slowly pour in the cream while keeping the food processor running.**
- Season with nutmeg, salt and pepper.
- Pour into ramekins greased with butter.
- Put the ramekins in a double boiler; put the double boiler in the oven at 190o C (375o F) for 20 minutes.
- Serve the mousse on smoked sturgeon and garnish with whitefish caviar.
- Add the butter sauce and a drizzle of Port reduction.
Method for preparing the white butter and tarragon sauce
- Bring the wine and the shallot to a boil.
- Let the liquid reduce by half.
- Add the cream and bring again to a boil. Reduce by half.
- Gradually whisk in the butter.
- Add the fresh tarragon.
Method for preparing the Port reduction
- Boil the Port and the honey to desired consistency.
**Chef’s tip
Keep a certain rhythm when pouring the cream in the food processor. Otherwise, the mixture may curdle. Ideally, use the food processor pulse function. IMPORTANT: Add the salt at the end only.
