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Male chef plating food

Catfish Mousse

Catfish Mousse on a plate(Yield 75-100 -- 1 cucumber yields about 20)

Mousse
¾ pound catfish
16 ounces cream cheese
1 T dill
2 lemons – juice only
2T capers
S and p
5 cloves garlic
2T diced onion


Poaching Liquid
Water
Pepper
Onion
Lemon
Salt

Use channeler to make stripes on cucumber and use melon baller to scoop out part of the seeds.

Heat poaching liquid to 180 degrees, place catfish in hot liquid and cook until cooked through.
In food processor combine room temp. cream cheese, and all other ingredients for the mousse, add catfish and mix until fully combined.
Put in piping bag and pipe into cucumber cups, garnish with dill, lemon zest, and trout caviar.