Lemon Parsley Mousse

Lemon, parsley, and capers are a classic sauce used to flavour white fish. This recipe combines that sauce with heavy cream in a whipping siphon to create a light and airy mousse topping. The topping carries the flavours of the sauce while adding a delicate texture to the dish. I often serve this mousse with seared or poached fish. When I do, I like to heat the plates in the oven before serving them, this not only keeps the fish hot but allows the mousse to begin melting as the dish is served. The mousse also works well with cold fish preparations, such as smoked or cured salmon. It's a great twist on the classic lox and cream cheese. You can substitute any herbs and spices you'd prefer for your end dish, for example using chives or red onion in the cream for lox.

4 cloves garlic, diced
1 shallot, diced
1 Tbsp. capers
1 lemon, freshly grated
1 pint cream
1 cup fresh parsley, coarsely chopped
1 Tbsp. lemon juice, freshly squeezed

Add a very small amount of olive oil to a pan and sauté the garlic and shallots until softened.

Add the capers, lemon zest, and cream and bring to a simmer, stirring regularly. Remove from the heat and add the parsley. Let cool for 10 minutes.

Strain the infused cream, stir in the lemon juice, and let the mixture fully cool in the refrigerator. Pour into a whipping siphon, seal the siphon and charge it.

Shake several times before dispensing.