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McDonald's Turned Gourmet: Fish Mousse Quenelles & Apple Pie Cream
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McDonald's Turned Gourmet: Fish Mousse Quenelles & Apple Pie Cream

1 h 15 minServes 4Nutri-Score C€€
from @dannygrubs3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • fish fillet (breading and bun removed, roughly chopped)Fish1 piece
  • french fries (blended into a smooth puree)Fresh150 g
  • apple pie (apples scooped out and mashed)Bakery1 piece
  • burger bun (thinly spread and baked into tuiles)Bakery1 piece
  • heavy cream (divided between mousse, puree and sauce)Dairy300 ml
  • butter (softened)Dairy60 g
  • egg white (whipped for the mousse and the pie cream)Dairy3 pieces
  • egg yolk (for the apple pie cream)Dairy2 pieces
  • sugarPantry60 g
  • flour (sifted)Pantry20 g
  • fish stock (reduced)Fish200 ml
  • lemon juice (freshly squeezed)Produce15 ml
  • tarragon (chopped)Produce5 g
  • parsley (chopped)Produce10 g
  • caviarFish15 g
  • hazelnut (chopped)Nuts & seeds20 g
  • saltSpices5 g
  • white pepper (ground)Spices2 g
  • waterBeverages100 ml

per serving

Nutrition

523kcal

Carbs
44 g
Proteins
14 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Food processor
  • Blender
  • Sieve
  • Mixing bowl
  • Whisk
  • Saucepan
  • Baking tray
  • Oven
  • silicone mat
  • mold
  • siphon
  • Spatula

step by step

Method

  1. Prep the McDonald's components

    • Roughly chop the fish fillet after removing the bun and the breading.
    • Scoop the apples out of the apple pie and set them aside.
    • Keep the fries ready for the potato puree.
    Step 1

  2. Make the fish mousse

    • Place the chopped fish, heavy cream, butter, salt, white pepper and a little water into the food processor.
    • Add the egg white and blend until completely smooth.
    • Push the mixture through a fine sieve to remove any lumps.
    • Chill the fish mousse for a moment.
    Step 2

  3. Bake the bun tuiles

    • Blend egg, salt, heavy cream and water together.
    • Spread the mixture thinly onto a silicone mat over a mold.
    • Bake until crisp and golden, then leave to cool.
    Step 3

  4. Make the potato puree

    • Blend the fries until super smooth.
    • Mount with more cream and salt.
    • Transfer the puree into a siphon and charge it.
    Step 4

  5. Make the apple pie cream

    • Mash the scooped apples and warm them up.
    • Whisk in the egg yolk, sugar and flour.
    • Strain the mixture through a sieve.
    • Cook gently until it tightens up slowly.
    • Add the strained apples back in and set aside to cool.
    Step 5

  6. Whip the apple pie cream

    • Incorporate the cooled apple pie mixture into the egg whites.
    • Whip until light and airy.
    • Bake in a 450°F oven and come back in 12 minutes.
    Step 6

  7. Make the green sauce and quenelles

    • Reduce the fish stock a little.
    • Add lemon juice to the fish mousse and shape small quenelles, dropping them into simmering water.
    • Finish the sauce with a little heavy cream, butter, tarragon, parsley, caviar and chopped hazelnut.
    Step 7

  8. Plate and serve

    • Spoon the green sauce onto the plate.
    • Add the poached fish quenelles and the potato puree from the siphon.
    • Finish with the bun tuiles and serve the apple pie cream as dessert first.
    Step 8
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