Ingredients:
For the Walleye Mousse:
4 ounces LakeWalleye, diced
2 eggs
1 cup heavy cream
chives
salt and pepper
Procedure:
Place the walleye in a food processor or robot coup. Season with salt and pepper.
Run the food processor on high for one minute, scrape down the bowl With the machine running, add the eggs, one at a time, allowing for them to be incorporated. Scrape down the bowl again.
Again with the motor running, slowly add heavy cream. When the cream is absorbed, place the mousse in a large stainless steel bowl.
Preparing the Coulibiac:
8 ounces each, salmon, halibut, walleye
1 - 8 ounce sheet puff pastry
Dice fish into large pieces, add into the mousse, add chives. Roll puff pastry to 8” x 12”. Place parchment with the 12” side facing you on baking sheet. Form a log of mousse along the front half of the 12” side. Using a pastry brush, paint a thin coat of water on the pastry. Fold the pastry over the mousse. Coat with egg wash. Bake at 350 degrees for 25 minutes.
Recipe Author: Refectory Restaurant & Bistro
Original Photograph By: Refectory Restaurant & Bistro/Chef Richard Blondin/wosu.org
Photograph Retouched By: Recipe Spy
Restaurant: Refectory Restaurant & Bistro, 1092 Bethel Rd, Columbus, OH
Restaurant Awards: Named One of the Top 100 Restaurants of 2011 by OpenTable Diners
Source: http://wosu.org/2012/wp-content/uploads/Chefs2011_recipes_v01.pdf