This is the same seafood mousse from the below amuse that was leftover. In this case I made rolls out of them using plastic wrap and then proceeded to cook them the same way as the rigatoni rolls. Once the mousse was in the plastic, I pricked any air pockets I could see with a tack to compress.
Fleurettes are clipped from the rapini and set aside. Build a sauce using minced shallots and garlic and sweat in olive oil. Add a pinch of red pepper flakes and top with a good tomato sauce. Cook down until very thick and add the rapini. Allow to wilt and immediately transfer to a sheet pan lined with parchment to cool to room temperature. Once cool, season with salt. Warm to order with the wild mushrooms.
The sauce as well is like yesterday’s amuse excepting that it is not a bechamel base, but rather a reduction of chicken stock, shallot, thyme, and lemon zest to which butter and the lobster roe butter are emulsified in.
