Printable version Shellfish and Seafood
Non-illustrated recipe - Filmed recipe

Crayfish Mousse in Aspic

Crayfish Mousse in Aspic
  • For : 4 servings
  • Time : 2 hours
  • Difficulty :  advanced

Ingredients for Crayfish Mousse in Aspic :

  • 2 kg crayfish
  • Sauce bordelaise:
  • 150 g carrots
  • 100 g onions
  • 75 g shallots
  • 1 bouquet garni
  • 10 cl cognac
  • 75 cl white wine
  • 20 cl fish stock
  • salt
  • pepper
  • Cayenne Pepper
  • Mousse:
  • 200 g creyfish meat trimmings
  • 250 g brunoise of vegetables in sauce Bordelaise
  • 300 g fish jelly
  • 300 g liquid cream
  • salt
  • pepper
  • Cayenne Pepper
  • Garnish:
  • jelly
  • parsley
  • truffle (optional)

Technical stages for Crayfish Mousse in Aspic :

  • Coat the bottom of the serving plates with a layer of fish jelly. Leave to solidify in the fridge.
  • Peel the crayfish that you cooked "à la Bordelaise" ahead of time.
  • Reserve tails and heads with claws.
  • Split the meat in two and remove the central gut. Reserve one crayfish tail for each aspic you make.
  • Using a mixer, thinly mix crayfish tails and the brunoise that was used to make the sauce Bordelaise.
  • Then place in a bowl and add cold jelly. Stir. Add the liquid cream and slightly beat.
  • Fill the Darioles mold with the crayfish mousse.
  • Leave to solidify in the fridge.
  • Dress on plates covered with jelly.
  • Decorate with a few chervil stems.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Cutting board (40 x 25 cm)Cutting board (40 x 25 cm) 24.30 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Silicone spatula (35 cm)Silicone spatula (35 cm) 5.50 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
Round baba mould Exoglass® Ø 5,5 cm (x 6)Round baba mould Exoglass® Ø 5,5 cm (x 6) 35.20 Euro