The mousse is simply made with three ingredients: avocados, heavy cream and lemon juice. Give it all a whirl in the food processor but be sure to add the cream slowly with the processor on. Mixing fat and fat can be a bit disastrous otherwise. Next season with salt, cover and store in the fridge until it's time. For the ahi, heat a pan to medium high. Drizzle the ahi with olive oil and give it a rub to coat both sides. Sprinkle sesame seeds, salt and a generous amount of black pepper on both sides. The olive oil should help everything stick on nicely. All it needs now is about a minute on each side to get a nice sear and to leave the middle beautifully rare. Set it aside and have yourself a glass of wine for all that hard work.
Once your guests begin to arrive, use a very sharp knife to cut your ahi steak into thin slices. Plating is easy as pie. One dollop of avocado mousse onto your tray/plate. I like to do the dollop and then smear it with the back of the spoon for a little flair. Place the slice of ahi on top and drizzle with grapefruit oil, lemon zest and fleur de sel.
7 Comments
foxsydee
08 Apr 2008 05:04 pm
[this is good] * drool *
Elly
08 Apr 2008 05:04 pm
[this is good] Wow, this looks amazing.
Purplesque
08 Apr 2008 08:04 pm
[this is good] That looks worthy of three Michelin stars. Incredibly beautiful and elegant. I bet it tasted as good.
Lucy
08 Apr 2008 09:04 pm
Mmm I’m stuffed to the gills from dinner and this still made my mouth water!
MoOgooGuypAN
09 Apr 2008 11:04 am
hey, you made a dish that i might be able to mirror. i’m a big fan of seared ahi, and that mousse looks out of this world. i do prefer my seared ahi only lightly seared though. i love my ahi sashimi style.
Food Rockz Man
09 Apr 2008 11:04 am
Beautiful dish. I’ve never made an avocado mousse before . . . but now it’s on my “to do” list!
Misallaneous
09 Apr 2008 07:04 pm
[this is good] wow this pic needs to go straight to a gourmet magazine and ahi needs to go straight into my tummy. what kind of camera did you use?
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