Shrimp Mousse With Peas

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2/3 cup frozen tiny peas, thawed
• 2 1/2 tablespoons minced fresh chives
• 1 pinch sugar
• salt
• 2 sole fillets or 2 flounder, each weighing about 10 oz,and about the same length as the terrine mold
• 1 tablespoon dry wine
• 1 1/2 lbs medium shrimp, shelled and deveined
• 1 large shallot, coarsely chopped
• 1 egg
• 1/2 teaspoon salt
• 1 cup whipping cream
• 1 tablespoon fresh lemon juice
• 2 small green onions
• 2 egg yolks, room temperature
• 2 teaspoons dijon mustard
• 1 tablespoon fresh lemon juice
• 2/3-1 cup olive oil
• 4 tablespoons minced fresh parsley
• 1/2 teaspoon crumbled dried basil
• 2 tablespoons minced fresh chives
• 1/2-2/3 cup half-and-half

Recipe

• 1 for mousse: pat peas dry.
• 2 transfer to processor.
• 3 add 1 tblsp chives with sugar and mix using on/off turns, until coarsely chopped.
• 4 add salt.
• 5 chill.
• 6 sprinkle fillets with wine.
• 7 cover and refrigerate until ready to use.
• 8 freeze processor work bowl, steel knife and top, atleast 1 hour.
• 9 refrigerate all remaining ingredients.
• 10 preheat oven to 350f and position rack in center of oven.
• 11 generously butter 3-cup, non-metal, rectangular terrine mold.
• 12 cut 4 shrimp into quarters and set aside.
• 13 place remainder in cold work bowl.
• 14 add shallot and blend well, using on/off turns.
• 15 mix in egg and salt.
• 16 with machine running, add cream in a steady stream, mixing only until cream is blended, about 1 minute; do not overmix or cream will turn into butter.
• 17 remove steel knife and scrape off all mousse.
• 18 stir in lemon juice, reserved shrimp and remaining chives.
• 19 spread slightly less than half of mousse into prepared mold.
• 20 pat refrigerated fish dry.
• 21 lay 1 fillet down the length of the mold and press down along center, forming a slight indentatation, like a trough.
• 22 mound peas down length of fillet and, using hands, mold almost to enclose.
• 23 set remaining fillet over peas with wide end of top fillet joining narrow end of bottom fillet.
• 24 add remaining mousse to cover completely.
• 25 smooth top and tap mold sharply on work surface several times to eliminate air pockets.
• 26 cover with piece of buttered foil, sealing edges tightly.
• 27 set mold in large pan.
• 28 add enough hot water to come halfway up sides of mold.
• 29 bake until knife inserted in center comes out with only a few flecks of mousse, about 30 minutes; do not overcook.
• 30 remove from hot water.
• 31 let cool to room temperature.
• 32 refrigerate overnight.
• 33 for green herb sauce: chop onions in processor using on/off turns.
• 34 add yolks, mustard and lemon juice and mix until smooth and creamy, about 1 minute.
• 35 with machine running, add 2/3 cup of oil in a slow, steady stream, stopping occasionally to scrape down sides of work bowl.
• 36 add remaining oil as necessary, until sauce is consistency of mayonnaise.
• 37 blend in parsley and basil.
• 38 with machine running, gradually add enough half and half through the feed tube until the sauce is the consistency of whipping cream.
• 39 season to taste.
• 40 stir in chives just before serving.
• 41 to serve: dip mold in hot water.
• 42 loosen edges with the tip of a sharp knife and invert onto serving platter.
• 43 let stand at room temperature 45 minutes.
• 44 cut terrine into ½ to ¾ inch wide slices, bracing end with wide spatula.
• 45 arrange on individual plates.
• 46 drizzle a little sauce around slice of mousse and serve remaining sauce separately, at table.