Mousse of haddock, Roquefort and plum
RECIPE
20 min

Mousse of haddock, Roquefort and plum

How can you transform a food such that it disappears? By hiding it in a mousse! That's how we made it a real head-scratcher for Sorted Food to pick out the secret ingredient in this recipe: haddock. To pull off this recipe, you need a whipped cream dispenser with a gas cartridge to make the emulsion. Then let molecular cuisine work its magic! Smart, isn't it? 

A delicious wine pairing with a Bourgogne selection from Domaine Lucien Muzard&Fils 

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Ingredients For

  • A slice of Roquefort cheese
    Dairy products
    Roquefort PDO
    150 g See the article
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    50 cl See the article
  • 1 fillet
  • x 2
  • 1 bunch
  • PGI Burgundy mustard
    Sauces & condiments
    PGI Burgundy mustard
    1 spoon See the article
  • 1 pinch
  • Prunes
    Fruits & Vegetables
    French plums
  • 75 g
  • 1 bunch

Chop the shallot. Sauté it, add the haddock and cream.  
Infuse and add the mustard. Pass through a strainer and season with salt and pepper.  

Add the chopped chives.  
Stir well and season with pepper. 

Caramelize the plum segments and cut into strips.  

Clean the mesclun and season with a simple vinaigrette.  

Place the Roquefort on the bottom, add the caramelized and fresh plums, garnish with the mesclun.  
 

Emulsify with a whipped cream dispenser and cover. 
Decorate with sprinkled sesame seeds.

Santenay Champs Claude - Domaine Lucien Muzard et fils
  • ©MKS

    Pair with

    White wine - Santenay Champs Claude from Domaine Lucien Muzard&Fils 

    This wine lingers in the mouth and is then balanced by a hint of freshness which takes over. One does not perceive the ageing that comes with the body worthy of a great terroir.

    Vinification & maturing : 
    The grapes are pressed, the must is lightly clarified before being placed into barrels. Alcohol fermentation is achieved with indigenous yeast. Malolactic fermentation is entirely carried out during the winter months, in our underground cellars. We use 20% of new barrels for this cuvée which is matured for 10 months in casks, with a third of the cuvée being matured in barrels before being blended in vats for homogenisation for around 2 months. 

    Want to know more about this estate and his family story? It's over here

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