INGREDIENTS:
6 2 ounce fillets sablefish
4 ounces Maine Lobster knuckle and leg meat – raw
2 ounces heavy cream
Pinch of nutmeg
Salt and white pepper to taste
1 ounce roasted peppers, peeled, smoked, brunoise cut
½ ounce chives, minced
½ cup chlorophyll infused bread crumbs
DIRECTIONS:
Preheat oven to 375 degrees.
Chill the bowl and blade of a food processor.
Chill all ingredients and set up a stainless bowl over crushed ice.
Place the Maine Lobster meat into the chilled processor and pulse until the protein forms a ball.
With machine running, slowly add the cream until all is emulsified.
Quickly transfer to the chilled bowl.
Season with salt, pepper, nutmeg, and garnish with peppers and chives.
Transfer mousseline to a pastry bag fitted with a star tip.
Place fillets of sable fish onto a lightly oiled half sheet pan.
Dry the top surface of the sable fish and decoratively pipe the mousseline onto the top of the sable fish.
Place fish into the oven and bake for 7 minutes or until fish is cooked.
