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Fish Mousse Recipe
|Shallots||3 Tablespoon, finely chopped|
|Unsalted butter||1 Tablespoon|
|Clam juice||2 Cup (32 tbs)|
|Unflavored gelatin||2 Ounce, softened in ¼ cup dry vermouth (2 Envelopes)|
|Non oily white fish||2 Pound, cooked and flaked enough to produce 2 1/3 cups|
|Ground nutmeg||To Taste|
|Dry madeira||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|Grated lemon peel||1|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Parsley sprigs||4 (For Garnish)|
Serving size: Complete recipe
Calories 1840 Calories from Fat 804
% Daily Value*
Total Fat 91 g140.3%
Saturated Fat 51.7 g258.6%
Trans Fat 0 g
Cholesterol 886.7 mg295.6%
Sodium 3038.9 mg126.6%
Total Carbohydrates 18 g6%
Dietary Fiber 1 g4.2%
Sugars 1.9 g
Protein 225 g450.8%
Vitamin A 104.5% Vitamin C 52.1%
Calcium 69.7% Iron 26.7%
*Based on a 2000 Calorie diet
1.Heat butter and cook shallots in it until they turn soft but do not brown.
2.Put clam juice and gelatin mixture to the dish containing shallots.
3.Blend the mixture until smooth.
4.Put the flaked fish also in the mixture; one half at a time.
5.Take a clean bowl transfer the heated ingredients into it and allow them to cool.
6.Put tomato paste and sprinkle salt, pepper and nutmeg as per taste.Madiera, lemon juice and grated beel in the bowl.
7.Blend the cream until it gets soft and starts rising.
8.Add the cream to the fish mixture by making a cavity in the center and then covering it with the mixture.
9.Check the seasoning.
10.Take a greased 6 cup mold, transfer the mixture to it and refrigerate after covering.
11.Serve cold after garnishing with parsley sprigs.