Steamed Black Cod & Langoustine Mousse, with Sundried Tomato & Chorizo
Bex Blundy
1
10 minutes
18 minutes
A light mousse is a great way to enjoy our quality wild langoustines. This sweet, firm seafood mousse could go inside homemade pasta tortellini, but our favourite way to serve it is on top of a meaty black cod fillet and steamed. The vibrant sundried tomato and salty, smoky chorizo cubes are a great accompaniment.
Ingredients
1 tablespoon olive oil
40g chorizo, cubed
6 langoustine tails, removed from their shells
1 egg white
Zest of one lemon
60ml double cream
1 black cod fillet, any small bones removed with tweezers
½ jar sundried tomatoes
Salt, to season
Parsley, to garnish
Directions
Fry the chorizo cubes: in the table spoon olive oil, until crispy and fragrant, then set aside. Retain a tablespoon of red chorizo oil for the mousse
Whisk the egg white: to stiff peaks in a bowl
Make the mousse: Blend the raw langoustine tails in a food processor with the lemon zest, pinch salt, double cream and the retained chorizo oil until smooth. Then stir the langoustine tail mixture into the whipped egg white. Put the mousse into a piping bag.
Pipe or spread the mousse: onto the top of the black cod fillet and place inside a bamboo steamer over a boiling pan of water. Steam for 15 minutes, or until the mousse layer has turned slightly pink and has firmed, and the fish has an internal temperature of 55°C
Blend the sauce: Blend together half a jar of sundried tomatoes with a drizzle of their oil to create an easy sauce
Serve: the steamed cod on top of a few tablespoons of the sauce, garnish with parsley leaves and the crispy chorizo cubes
Ingredients you'll need
