Recipe: Chef Andrea Carlson’s halibut mousseline

Chef Andrea Carlson from Burdock & Co joins america to make a halibut mousseline, featured connected nan existent satellite menu: Flower Gazing Under nan Berry Moon

Halibut Mousseline

Ingredients:

• 454 g diced cleaned halibut
• 6 0z ovum white
• 3/4 cup cream
• 10 g salt
• shallots, finely diced (brunoise)
• chives, finely chopped
• napa cabbage leaf
• elder butter, butter

Instructions:

1. Pulse nan halibut successful a nutrient processor until finely chopped.
2. Add nan ovum whites and blend until smooth.
3. Slowly watercourse successful nan pick while blending. Work quickly to support nan substance cold.
4. Do not overwork nan substance to debar making nan food tough.
5. Add salt, shallots and chives to nan mixture, stirring by manus successful a ample bowl.
6. To cheque seasoning, steam a mini information and taste.
7. Portion nan substance into 2 oz parcels and wrap each pinch a blanched and trimmed Napa cabbage leaf.
8. Sear nan parcels successful lipid and baste pinch a operation of elder food and regular butter.

Green Currant Vinaigrette

Ingredients:

• pickled greenish currants
• chives, finely chopped
• pickled chive blossoms
• pickled ail scapes
• olive oil
• pepper
• thickened elderflower vinegar (1/2 consecutive vinegar adjusted pinch brackish and sugar)
• skyrr
• blue flowers
• eulachon oil

Instructions:

1. Combine pickled greenish currants, chives, pickled chive blossoms, and pickled ail scapes successful a bowl.
2. Add oliva lipid and capsicum to taste.
3. Adjust nan elderflower vinegar pinch brackish and sweetener to thicken it, past operation into nan vinaigrette.
4. Finish pinch a dollop of skyrr, a sprinkle of bluish flowers, and a drizzle of eulachon oil.