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Fish Mousse Recipe
|Water||2 1⁄2 Cup (40 tbs)|
|Unflavored gelatin||1⁄2 Ounce (Use 2 Envelopes, 1/4 Ounce Each)|
|Onion||1 Small, sliced|
|Frozen flounder/Use frozen pollock / cod fillets||16 Ounce (1 Package)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Tabasco sauce||1⁄4 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
Calories 444 Calories from Fat 313
% Daily Value*
Total Fat 35 g54.1%
Saturated Fat 9.3 g46.5%
Trans Fat 0 g
Cholesterol 127.4 mg
Sodium 1297.5 mg54.1%
Total Carbohydrates 6 g2%
Dietary Fiber 1.2 g4.8%
Sugars 1.4 g
Protein 26 g51.1%
Vitamin A 10.5% Vitamin C 16.2%
Calcium 4.4% Iron 2.9%
*Based on a 2000 Calorie diet
Add onion, salt, peppercorns, and basil; bring to a boil.
Reduce heat to low; cover and simmer 5 minutes.
Add frozen fish; bring to a boil.
Reduce heat to low; cover and simmer 15 minutes or until fish flakes easily with a fork.
Remove fish from liquid; discard skin and bones.
Strain liquid; if necessary, add water to make 2 1/4 cups liquid.
Add fish to liquid and chill until mixture is thickened.
In blender or processor blend fish, liquid, mayonnaise, lemon juice and Tabasco until smooth; fold in whipped cream.
Pour mixture into an oiled fish mold or a 5-cup ring mold and refrigerate until firm, about 4 hours.
Serve with lemon wedges and ripe olives.
Makes 4 to 6 servings.