Fish Mousse Recipe
Ingredients
| 2 lbs. raw fish | ||
| Onion | 1 | |
| Salt | 3 Teaspoon | |
| Melted butter | 1 Tablespoon | |
| Eggs | 2 , Well beaten | |
| Milk | 1 Cup (16 tbs) | |
| Butter | 2 Tablespoon (Sauce:) | |
| Flour | 2 Tablespoon (Sauce:) | |
| Salt | 1/4 Teaspoon (Sauce:) | |
| Ground black pepper | 1/8 Teaspoon (Sauce:) | |
| 1 cup sweet milk | ||
| 1/2 of 4 oz. bottle stuffed olives | ||
| Blanched almonds | 1/2 Cup (16 tbs) (Sauce:) | |
Directions
GETTING READY
1. Remove all bones from the fish and add to a food processor jar.
2. Roughly chop the onion and add to the fish.
3. Coarsely grind the fish and onion.
4. Remove into a bowl.
5. Cut olives into half and sliver almonds and set aside.
6. Butter a large soufflé mould or 8 individual moulds.
7. Preheat the oven to 350°F
MAKING
8. To the fish and onion mixture, add salt and melted butter.
9. Stir with a spatula or mix well with hand.
10. In a bowl, combine the eggs and milk and beat until fluffy.
11. Fold into the fish mixture.
12. Spoon the mixture into the buttered mould/moulds
13. Place the moulds in a water bath in the preheated oven.
14. Bake for 30 o 40 minutes until set.
15. In the mean while prepare the sauce in a saucepan.
16. Melt the butter over a medium-low flame.
17. Add the flour and seasonings and stir until well blended.
18. Gradually stir in the milk to get a smooth sauce.
19. Cook sauce on low flame, stirring constantly until thick and bubbly.
20. Allow sauce to cool for 2 minutes before adding olives and almonds.
SERVING
21. Remove the mould/moulds from the oven and unmould on a platter or individual plates.
22. Pour the sauce over the mousse.
23. Serve immediately.
1. Remove all bones from the fish and add to a food processor jar.
2. Roughly chop the onion and add to the fish.
3. Coarsely grind the fish and onion.
4. Remove into a bowl.
5. Cut olives into half and sliver almonds and set aside.
6. Butter a large soufflé mould or 8 individual moulds.
7. Preheat the oven to 350°F
MAKING
8. To the fish and onion mixture, add salt and melted butter.
9. Stir with a spatula or mix well with hand.
10. In a bowl, combine the eggs and milk and beat until fluffy.
11. Fold into the fish mixture.
12. Spoon the mixture into the buttered mould/moulds
13. Place the moulds in a water bath in the preheated oven.
14. Bake for 30 o 40 minutes until set.
15. In the mean while prepare the sauce in a saucepan.
16. Melt the butter over a medium-low flame.
17. Add the flour and seasonings and stir until well blended.
18. Gradually stir in the milk to get a smooth sauce.
19. Cook sauce on low flame, stirring constantly until thick and bubbly.
20. Allow sauce to cool for 2 minutes before adding olives and almonds.
SERVING
21. Remove the mould/moulds from the oven and unmould on a platter or individual plates.
22. Pour the sauce over the mousse.
23. Serve immediately.
Chef
