Recipes
Smoked Milkfish and Bihod Pie with Croutons
23
Dec
Dec
Elite Recipes: Chef Jessie’s Christmas Menu at The Maya Kitchen Culinary Elite Series
Smoked Milkfish and Bihod Pie with Croutons
Servings 1 6-inch pie
Ingredients
For the cheese mousse:
- 275 g cream cheese
- 135 g fresh cream
- 20 g smoked milkfish flakes
- 20 g onion chopped
- 5 g Chives chopped
- 5 g Dill chopped
- 1 tbsp lemon juice
- 1 1/2 tbsp sour cream
- Salt and pepper
For the pie:
- 15 g pistachios, chopped
- 50 g smoked milkfish flakes
- 2 pieces onion chopped
- 3 pieces egg boiled
- 150 g sautéed bihod
- 1 piece small ripe tomato
- bread croutons
Instructions
Cheese mousse:
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Using a mixer with paddle attachment, cream the cheese, add the fresh cream, onion, chives, dill, lemon juice and sour cream. Mix until smooth. Season to taste. Chill.
To assemble pie:
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Prepare a 6-inch ring mold at the center of a plate.
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Sprinkle the center with chopped pistachio nuts.
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Divide the mousse in three.
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Pipe 1/3 of the mousse covering the bottom of the mould, creating the first layer of the pie.
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Sprinkle this with the milkfish flakes, grated egg whites, grated egg yolks and 50 g bihod.
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Repeat 4 and 5, ending with the mousse.
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Chill to set.
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Cover top with the remaining bihod. Decorate with tomato rose. Serve with croutons.