Here's an elegant summer dish from Ming Tsai. I deviated from the recipe and reserved half the shrimp to mince and fold back into the mousse--I was wanting that coarser texture that's typical in my experience on Chinese Shrimp Toasts.
For four servings:
Four 6-0z. halibut fillets
Kosher salt and freshly ground pepper
1 1/4 cups Shrimp Mousse - see recipe below
1/2 Tblsp grapeseed or canola oil
1 lb. thin asparagus, blanched, shocked in ice water and cut into 2-inch pieces
1 tsp sambal
Juice of 2 limes (about 1/4 cup)
1/2 Tblsp. olive oil
1. Preheat oven to 400º. Season the halibut on both sides with salt and pepper and spread a 1/3-inch layer of Shrimp Mousse on one side of the fish fillets.
2. In a large ovenproof, nonstick skillet, heat the grapeseed or canola oil. Add the halibut, mousse side down, and cook until lightly browned, about 2 min. Turn the fillets. Transfer the skillet to the oven and roast the fish for about 8 min. or until just cooked through.
3. Meanwhile, in a medium bowl, toss the asparagus with the sambal, lime juice and olive oil. Season with salt and pepper. Mound the Asparagus on plates, top with the halibut and serve.
Shrimp Mousse (note this makes four cups; make 1/3 of :
1/2 lbs medium shrimp, peeled & deveined
1 large eggs
5 tblsp cold unsalted butter cut into 1/8" pieces
1 tsp truffle oil
3/4 tsp kosher salt
1/8 tsp freshly ground white pepper
In a food processor, blend the shrimp and egg until almost smooth. Add the butter, truffle oil and salt and white pepper. Pulse until the butter is incorporated but small pieces are still visible. This can be made up to two days ahead.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov