Elite Recipes: Chef Jessie’s Christmas Menu at The Maya Kitchen Culinary Elite Series
Smoked Milkfish and Bihod Pie with Croutons
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
Cheese mousse:
- 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:
- Prepare a 6-inch ring mold at the center of a plate.
- Sprinkle the center with chopped pistachio nuts.
- Divide the mousse in three.
- Pipe 1/3 of the mousse covering the bottom of the mould, creating the first layer of the pie.
- Sprinkle this with the milkfish flakes, grated egg whites, grated egg yolks and 50 g bihod.
- Repeat 4 and 5, ending with the mousse.
- Chill to set.
- Cover top with the remaining bihod. Decorate with tomato rose. Serve with croutons.
