Get Cooking: Poached Sea Bass And Goat Cheese Mousse

Poached Sea Bass is a delicious dish made with sea bass, saffron, hazelnut granola and water cress mousse. Goat Cheese Mousse is a finger-licking dish prepared with julienned white onion, capsicum and rich goat cheese. These two recipes are shared by a chef from Park Hyatt.

Poached Sea Bass

Ingredients 
Sea bass  
Salt
Black pepper 
Basil
Edible flowers
Mixed cress
For saffron Foam
Saffron
Egg white 
Water  
For hazelnut Granola
Hazelnut
Sugar 
For Water Cress Mousse
Salt
Black pepper   
Water cress
Mashed potato
Butter
Cream
Qty
360 gm
4 gm
2 gm
5 gm
4 gm
1 gm

½ gm
1
60 ml

20 gm
25 gm

3 gm
1 gm
50 gm
10 gm
5 gm
10 gm

Instructions:

  1. For saffron mousse, toast saffron on a pan and add water to it.  Simmer and let it cool down, then add egg white to it and make foam using a blender.
  2. For hazelnut granola, toast hazelnut and break into half. Melt sugar on a pan till it turns golden in colour and mix the toasted hazelnut. Now, pour it on a marble surface or silicon mat and let it cool down.
  3. For water cress mousse, blend the water cress and add it to the mashed potato, then cook it on a pan till it gets smooth and creamy; add butter, cream, and seasonings.
  4. Poach sea bass with infused salt, pepper, and basil until cooked.  Pour the mousse on the plate, and using a spoon make an insertion from left to right.
  5. Place the cooked sea bass and pour the foam on top and arrange the hazelnut granola, edible flowers and cress.

Goat Cheese Mousse

Goat Cheese Mousse

Ingredients
Finely julienned white onion
Red capsicum 
Yellow capsicum 
Green capsicum
Mixed micro greens
Edible flowers
Virgin oil 
Salt 
Crack pepper
Sugar 
For mousse
Goat cheese  
Mascarpone cheese 
Fresh cream
Salt
Crack pepper
Qty
8 gm
10 gm
10 gm
10 gm
5 gm
8 extra
10 gm
5 gm
3 gm
5 gm

80 gm
40 gm
40 gm
3 gm
2 gm

Instructions:

  1. For chevre mousse, mix all the ingredients (chevre, cream, and mascarpone) in a bowl and add salt and pepper until creamy.
  2. For making salad, sauté capsicum (red, yellow, and green) in olive oil, then season it with salt, pepper, and sugar.
  3. Using a piping bag, pipe the chevre mousse on a plate.  Then arrange the caramelised peppers on the plate using a spoon.
  4. Now, arrange white onion juliennes on top of the mousse. Finally finish it by adding micro greens and edible flowers, and a dash of olive oil.