Fish Mousse Recipe
Ingredients
| Shallots | 3 Tablespoon, finely chopped | |
| Unsalted butter | 1 Tablespoon | |
| Clam Juice | 2 Cup (16 tbs) | |
| Unflavored Gelatin- 2 envelopes, , softened in ¼ cup dry vermouth | ||
| Non oily white fish- 2 pounds, cooked and flaked enough to produce 2 1/3 cups | ||
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Ground nutmeg- to taste | ||
| Madeira | 3 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Lemon | 1 | |
| Heavy cream | 3/4 Cup (16 tbs) | |
| Parsley sprigs for garnish | ||
Directions
MAKING
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.
SERVING
11.Serve cold after garnishing with parsley sprigs.
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.
SERVING
11.Serve cold after garnishing with parsley sprigs.
Chef
