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Ingredients

Filling and Garnish:

• 1 1/2 teaspoons olive oil
• 7 (16 to 20 count) shrimp, 6 whole, 1 finely diced
• 2 (1 1/4 pound) lobsters, cooked, removed from shell, elbow meat finely diced
• 7 sea scallops, 6 whole, 1 finely diced
• 1/2-ounce finely diced carrots
• 1/2-ounce finely diced celery
• 1/2-ounce finely diced leek
• 1-ounce vermouth
• 2 ounces heavy cream
• 1/2 to 1-ounce Buerre Manie, recipe follows
• Salt, pepper, cayenne pepper, and lemon juice, for seasoning
• 1/4-ounce finely chopped tarragon

Fish Mousse:

• 2 1/2 ounces Dover sole fillet, chopped
• 2 1/2 ounces salmon fillet, chopped
• 1 egg
• 1 1/2 to 2 ounces heavy cream
• Salt, pepper, and cayenne pepper, for seasoning

Garnish:

• Champagne Sauerkraut, recipe follows
• 1 plum tomato, peeled, seeded, and diced in 1/4 inch squares
• 1/2 cup vegetable pearls from carrots, cooked until tender
• 1/2 cup vegetable pearls from celery root, cooked until tender
• 1/2 cup vegetable pearls from green and yellow squash, cooked until tender
• 3 ounces caviar of your choice
• 6 quail eggs, poached
• Champagne Sauce, recipe follows
• 12 chervil stems
• Finely chopped chives

Description

Food Network