Instructions: In a food processor, puree fish with the egg and cream. Check for seasoning. In a chilled stainless steel bowl, fold in crab and chervil into the mousse. Place in a pastry bag and stuff each mushroom. Dip each mushroom in tempura batter and in a 375 degree fryer, fry until golden brown.

TEMPURA BATTER: In a bowl, whisk soda into the flour until a pancake batter consistency is achieved.

EDAMAME AND TRUFFLE PUREE: Saute shallots until soft. Add chicken stock and bring to boil. Check for seasoning. Add edamames to stock. Simmer for 30 minutes until very soft. Puree in food processor with truffle oil and butter. Fold in truffles and season with salt and pepper.

SHALLOT BROTH: Caramelize shallots with oil until golden brown. Deglaze with wine and reduce the liquid by 80 per cent. Add stock, bay leaves, thyme and simmer. Reduce the liquid by 20 per cent. Check for seasoning. Remove the bay leaves and thyme.

To serve dish; in a soup plate, place a small mound of edamame puree and stand up 3 tempura mushrooms. Ladle in broth and garnish with chervil.

This recipe yields 4 servings.

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