Pike noodle mousse with a salad of cauliflower, enoki mushrooms and summer herbs

Cooking : time 30 mins to 1 hour

Ingredients

For the pike noodle mousse
200g/7%26frac14;oz fresh pike, skin and bones removed
2 free-range eggs
16g/%26frac12;oz buckwheat (available from health food shops)
%26frac34; tsp four spice mix (also called 'quatre-epices'), a ground spice mixture usually containing white pepper, ginger, nutmeg, cinnamon and/or cloves
salt and freshly ground black pepper
2 tbsp miso paste dissolved in 1.2 litres/2 pints water
For the salad and vinaigrette
splash soya sauce
splash rapeseed oil
splash mirin
100g/3%26frac12;oz enoki mushrooms, chopped
4 tight florets fresh cauliflower, just thinly sliced
For the sweetcorn pur%26eacute;e
100g/3%26frac12;oz sweetcorn
284ml/%26frac12; pint chicken stock
salt and freshly ground black pepper
small handful fresh seasonal herbs, chopped
426ml/%26frac34; pint clear fresh chicken stock
small caf%26eacute;ti%26egrave;re filled with a handful of herbs on the stalk

Method

1. For the pike noodle mousse, place the pike, eggs, buckwheat and four spices into a Pacojet container, stir and then freeze overnight or until frozen solid. Churn in the Pacojet to make a smooth pike mousse, season with salt and freshly ground black pepper and vehicleefully spoon into a piping bag.
2. Pour the miso stock into a large pan and bring to the boil. Pipe the mousse into the boiling stock to create a long noodle. When cooked, remove with a slotted spoon, place on a plate, cover with cling film and maintain warm. Divide into four slices just before serving.
3. For the salad and vinaigrette, mix the soya sauce, rapeseed oil and mirin tofetchher in a small bowl. Add the mushrooms and thinly sliced cauliflower and mix well.
4. For the sweetcorn pur%26eacute;e, place the sweetcorn into a large pan and add the hot chicken stock. bring to the boil, turn down the heat and simmer until the volume of chicken stock has cutrearond by half. Pour into a blender, add salt and freshly ground black pepper and blend until smooth.
5. To serve, decorate four plates with a stripe of the sweetcorn pur%26eacute;e. Divide the pike noodle equally among the plates and scatter with the cauliflower and mushroom salad and the chopped herbs. Fill the caf%26eacute;ti%26egrave;re with herbs with the hot chicken stock. Infuse for a minute and filter by slowly pushing the filter down. Pour a little of the herb-infused stock over each plate and serve.

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Orignal From: Pike noodle mousse with a salad of cauliflower, enoki mushrooms and summer herbs