Crayfish Mousse in Aspic

Ingredients:

2kg crayfish

Sauce bordelaise:

• 150 g carrots
• 100 g onions
• 75 g shallots
• 1 bouquet garni
• 10 cl cognac
• 75 cl white wine
• 20 cl

fish stock

salt

pepper

Cayenne Pepper

Mousse:

• 200 g creyfish meat trimmings
• 250 g brunoise of vegetables in sauce Bordelaise
• 300 g fish jelly
• 300 g liquid cream
• salt
• pepper
• Cayenne Pepper

Garnish:

• jelly
• parsley
• truffle (optional)

Technical stages for Crayfish Mousse in Aspic :

• Coat the bottom of the serving plates with a layer of fish jelly. Leave to solidify in the fridge.
• Peel the crayfish that you cooked "à la Bordelaise" ahead of time.
• Reserve tails and heads with claws.
• Split the meat in two and remove the central gut. Reserve one crayfish tail for each aspic you make.
• Using a mixer, thinly mix crayfish tails and the brunoise that was used to make the sauce Bordelaise.
• Then place in a bowl and add cold jelly. Stir. Add the liquid cream and slightly beat.
• Fill the Darioles mold with the crayfish mousse.
• Leave to solidify in the fridge.
• Dress on plates covered with jelly.
• Decorate with a few chervil stems