Fish &
Seafood
Recipes
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BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
Orange Roughy with a Shrimp Moussaline
Ingredients:
8 oz orange roughy fillet
salt & pepper to taste
1 tbsp olive oil
2 oz shrimp
1 egg white
1 tbsp whipping cream
Preparation:
Process shrimp in food processor until fine
Pass the shrimp through a fine strainer – then place back in food processor and add egg-white and cream –
season to taste
Place moussaline in a pastry bag with a hollow tip
Heat oil in a pan
Season fish and sear in the pan presentation side down
Turn fish over and pipe the mousse on the fish
Place in a 350º F oven for about 8 minutes
Serve immediately. Serves 1 or 2.
Great with: Parsley potatoes, or potato salad, or rice, and red beets
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