News & Media - 20 January 2016 - Crab Mousse

Delicious crab mousse with pomelo salad

Compliments to Chef Chantel Dartnall from Restaurant Mosaic at
the Orient.

Genesis is a refreshing marriage of citrus fruit and crab and
rainbow trout that make a splendid starter.

Makes 4 servings

Dish components:

Crab Mousse

Marinated Trout fillet

Dill Vinaigrette

Buttermilk foam

Lump fish roe

Dried carrot slices

Dried courgette slices

Fresh Carrot slices

Fresh Courgette slices

Fresh Pomelo segments droplets

Nemesia flowers



Blood sorrel

Pea tendrils

Micro herbs


Crab mousse:


5 Sheets of gelatine

1 cup of cold water to soak the gelatine

250 ml cream

100g finely grated lemon grass

250g cream cheese, softened

1 cup mayonnaise

50 g finely chopped fennel

Fresh lemon zest to taste

Black pepper to taste

1 tsp fresh lemon juice

500g flaked crabmeat


Dissolve gelatin in water in a small bowl and set aside. Lightly
spray a silicone mould with half round shapes with spray ‘n cook

Over low heat, heat the cream in a medium saucepan along with
the lemon grass, remove it from the heat and let the cream
infuse for about 5 minutes. Strain out the lemon grass with a
fine sieve and add the cream cheese and stir until melted. Add
the dissolved gelatin and stir until it has completely dissolved.

Add all the remaining ingredients, except the crab meat and stir
well to make sure everything is well blended and distributed
evenly. Gently fold in the crab meat and check the seasoning.

Pour the crab mixture into the half round silicone shapes and
smooth the top of the mousse. Cover the mould with plastic
wrap and place the mousse in the refrigerator to set for at least
8 hours or overnight.

Keep the mousse molded and refrigerated until just before

To serve unmould the half rounds and push the two pieces of
mousse together to form a round ball.
Decorate the outside of the crab ball with both the fresh and
dried carrot and courgette rounds before placing the crab ball
on top of the trout base on the plate.

Dill Vinaigrette


20g Dill, chopped finely

20ml White Balsamic vinegar

60ml Lemon Olive Oil

Maldon Salt


Add the dill to the vinegar, whisk the vinegar while slowly adding
the oil until a light emulsion is created. Adjust seasoning
according to taste.

Marinated Trout:

1 x trout fillet- skin removed

1 x recipe dill vinaigrette


Slice the trout into brunoise and add the vinaigrette.

Buttermilk foam:


250ml Buttermilk

25ml White balsamic vinegar

1 cup Lemon Grass, chopped finely

Add salt to taste


Bring the buttermilk, vinegar and lemon grass to a simmer and
let infuse. Season with salt. Place all the ingredients in a jug
blender and blitz until smooth. Pass the mixture through a fine
sieve and place in the fridge until required.

To prepare the fresh Pomelo segments, remove the skin as well
as all of the white parts from the pomelo. Take the pink juice
part of the fruit and break up die segments to resemble small
pomelo droplets.

Assembling the dish:

Use a round cookie cutter and press the brunoise trout down in
the cutter to form a base about 1cm in thickness, remove
cutter. Add a layer of the fish roe on top of the trout then place
the crab mousse ball on top of the base and garnish with ,
flower petals, pea tendrils and micro herbs. When ready to
serve create a light foam with the buttermilk by using a stick
blender and spoon the foam around the crab mousse.

Serve immediately. Bon Appetit.