Recipe - Warm Seafood Mousse With Fennel Salsa

FENNEL SALSA
2 teaspoon Olive oil
1 md Fennel bulb; minced (reserve
; green top for
; garnish)
3 Cloves garlic; chopped
2 Shallots; chopped
2 tablespoon White wine vinegar
2 md Tomatoes; seeded and minced
One fourth cup Extravirgin olive oil
Salt and black pepper to
taste

SEAFOOD MOUSSE
1 pound White fish fillets; such as
cod
1 pound Sea scallops
2 Cloves garlic; chopped
2 Shallots; chopped
1 One half cup Heavy cream
Salt and black pepper to
taste

For the salsa, heat the 2 teaspoons olive oil in a large saute pan until
very hot. Add fennel, garlic, and shallots and saute until you can smell
the aroma of the garlic. Add vinegar and remove from heat. Add tomatoes and
mix well. Add the One fourth cup extravirgin olive oil, and season with salt and
pepper. Set aside.

For the mousse, preheat oven to 350 degrees. Dice fish and place in food
processor. Add scallops, garlic, and shallots and process until pureed.
Scrape down the sides and add cream. Process until smooth and creamy.
Season with salt and pepper.

Divide mixture among six 8ounce greased ramekins. Place in a roasting pan,
then fill the pan with water about halfway up the sides of the ramekins.
Bake for 30 to 40 minutes, or until a knife inserted in the center comes
out clean.

Remove from oven and cool for 2 minutes, then invert each ramekin onto a
small plate. Top with the fennel salsa and garnish with a bit of the fennel
greens. Serve warm.

Serves six.

Converted by MC_Buster.

Per serving: 2367 Calories (kcal); 200g Total Fat; (74% calories from fat);
90g Protein; 62g Carbohydrate; 639mg Cholesterol; 1017mg Sodium Food
Exchanges: 1 Grain(Starch); 11 Lean Meat; 4 One half Vegetable; 0 Fruit;
39 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.