Double Fish Soufflé Recipe
I am sure you will not have a better recipe to compare with this Festive Two Fish Ring Mold recipe? Festive Two Fish Ring Mold comes from European cuisine and it is eaten as an Appetizer. This Festive Two Fish Ring Mold is a High Protein recipe. Just try this Festive Two Fish Ring Mold recipe, and you will never want to go for another recipe again.
Ingredients
1 tsp butter
8 flounder fillets
3/4 lb hake, boned and skinned
3/4 cup sour cream (creme fraiche)
1 large egg
1 1/2 tbsp chopped tarragon
Salt
Pepper
2 lb clams in their shells
1 1/2 tsp cornstarch (cornflour)
4 tbsp white wine
2 tbsp dry Vermouth
1/2 cup finely grated Cheddar cheese
3 1/2 oz shelled shrimp (prawns)
Directions
Butter a small Pyrex ring mold (mould) 10 inches (22 cm) in diameter.
Rinse the flounder fillets under plenty of cold running water and pat dry on kitchen paper.
Flatten the fish as much as possible with a pastry roller (rolling pin).
Line the ring mold (mould) with the fillets, overlapping on the bias if necessary.
Cut the hake into small pieces and puree until smooth in a food processor, adding 2/3 cup (150 ml/ 1/4 pint) of sour cream (creme fraiche), the egg, half the tarragon, salt and pepper.
Fill the mold (mould) with the puree, folding the ends of the flounder over to cover the mixture.
Cover and microwave on HIGH for 8 minutes.
To make the sauce, rinse the clams carefully under plenty of cold running water to remove any grit.
Put in a large dish.
When the fish mousse is cooked, take it out of the oven and leave to stand.
Put the clams in the oven and heat for 1-1 1/2 minutes until the shells open.
Remove the clams from their shells and filter the cooking liquid.
Put the cornstarch (cornflour) in a bowl and gradually stir in the white wine and vermouth until a smooth paste is obtained.
Add the remaining sour cream (creme fraiche) and the clam liquid.
Cook for 1 minute on HIGH.
Stir well, then cook for 1 more minute on HIGH.
If there is any liquid on the su rface of the mousse, add to the sauce.
Add the grated cheese and remaining tarragon.
Stir carefully until the cheese has melted.
Taste and adjust seasoning.
Add the clams.
Reheat for 1 minute if necessary.
Rinse the flounder fillets under plenty of cold running water and pat dry on kitchen paper.
Flatten the fish as much as possible with a pastry roller (rolling pin).
Line the ring mold (mould) with the fillets, overlapping on the bias if necessary.
Cut the hake into small pieces and puree until smooth in a food processor, adding 2/3 cup (150 ml/ 1/4 pint) of sour cream (creme fraiche), the egg, half the tarragon, salt and pepper.
Fill the mold (mould) with the puree, folding the ends of the flounder over to cover the mixture.
Cover and microwave on HIGH for 8 minutes.
To make the sauce, rinse the clams carefully under plenty of cold running water to remove any grit.
Put in a large dish.
When the fish mousse is cooked, take it out of the oven and leave to stand.
Put the clams in the oven and heat for 1-1 1/2 minutes until the shells open.
Remove the clams from their shells and filter the cooking liquid.
Put the cornstarch (cornflour) in a bowl and gradually stir in the white wine and vermouth until a smooth paste is obtained.
Add the remaining sour cream (creme fraiche) and the clam liquid.
Cook for 1 minute on HIGH.
Stir well, then cook for 1 more minute on HIGH.
If there is any liquid on the su rface of the mousse, add to the sauce.
Add the grated cheese and remaining tarragon.
Stir carefully until the cheese has melted.
Taste and adjust seasoning.
Add the clams.
Reheat for 1 minute if necessary.
