Bass And Lobster Mousse Veronique Recipe
Ingredients
| 30 ml unflavoured gelatin | ||
| White wine | 60 Milliliter | |
| 180 ml Fish Broth or Chicken Broth | ||
| Mayonnaise | 60 Milliliter | |
| Salt | 3 Milliliter | |
| Paprika | 3 Milliliter | |
| Pepper white | 3 Milliliter | |
| Lemon peel | 20 Milliliter, grated | |
| 430 ml flaked cooked bass | ||
| Heavy cream | 180 Milliliter | |
| Saltine crackers | 80 Milliliter | |
| 250 ml minced, cooked lobster meat | ||
| 375 ml Sauce Veronique | ||
Directions
Soften the gelatin in the wine.
Add the broth and bring to a boil.
Cool to room temperature.
In a mixing bowl combine the mayonnaise, salt, paprika, pepper, and lemon peel.
Fold in 2/3 rds of the broth, stir in the bass, cream and crackers.
In a second bowl mix the lobster with the remaining broth.
Pour half the mixture into 6 (1 cup - 250 ml) molds.
Spread the lobster mixture on top of the bass mixture.
Then pour the remaining bass mixture on top of the lobster.
Chill 5-6 hours or overnight, unmold.
Place on a serving platter and cover with veronique sauce and serve.
Add the broth and bring to a boil.
Cool to room temperature.
In a mixing bowl combine the mayonnaise, salt, paprika, pepper, and lemon peel.
Fold in 2/3 rds of the broth, stir in the bass, cream and crackers.
In a second bowl mix the lobster with the remaining broth.
Pour half the mixture into 6 (1 cup - 250 ml) molds.
Spread the lobster mixture on top of the bass mixture.
Then pour the remaining bass mixture on top of the lobster.
Chill 5-6 hours or overnight, unmold.
Place on a serving platter and cover with veronique sauce and serve.
Chef
