Fish Mousse a La Joinville with Ravigote Sauce Recipe
Ingredients
| Raw fish-2 lbs | ||
| Egg whites | 7 | |
| Heavy cream | 3 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon (Sauce) | |
| Mustard | 1 Teaspoon (Sauce) | |
| Confectioner’s sugar | 2 Teaspoon (Sauce) | |
| Egg yolks | 4 (Sauce) | |
| Salt | 1 Tablespoon (Sauce) | |
| Tabasco sauce | 6 Drop (Sauce) | |
| Butter | 1 Tablespoon (Sauce) | |
| Lemon juice | 1/2 Cup (16 tbs) (Sauce) | |
| Vegetable oil | 3 Cup (16 tbs) (Sauce) | |
| Chopped chives,parsley,tarragon,shallots,spinach juice for color | ||
Directions
GETTING READY
1)Preheat the oven to 350 degrees
MAKING
2)Take a cold bowl,puree the fish and put it in crushed ice bath
3)Fold the egg whites into the fish ,slowly.
4)Carefully add heavy cream,fold in gently.
5)Add the salt and the tabasco and mix well.
6)Take one mould, or six individual moulds. Butter the bottom and sides.
7)Pour the fish mix into the mould,place the molds in pan with 1 inch of water
8)Bake for 30 minutes ir till it is done.
9)Cool.
10)To make the sauce,take a bowl
11)Mix salt,mustard,confectioner's sugar and egg yolks. Blend well.
11)Now pour the lemon juice and mix well.
12)Slowly add oil,beating constantly.
13)Now add herbs and spinach juice for color
14)Unmould the mousse and garnish.
SERVING
15)Pour sauce and serve.
1)Preheat the oven to 350 degrees
MAKING
2)Take a cold bowl,puree the fish and put it in crushed ice bath
3)Fold the egg whites into the fish ,slowly.
4)Carefully add heavy cream,fold in gently.
5)Add the salt and the tabasco and mix well.
6)Take one mould, or six individual moulds. Butter the bottom and sides.
7)Pour the fish mix into the mould,place the molds in pan with 1 inch of water
8)Bake for 30 minutes ir till it is done.
9)Cool.
10)To make the sauce,take a bowl
11)Mix salt,mustard,confectioner's sugar and egg yolks. Blend well.
11)Now pour the lemon juice and mix well.
12)Slowly add oil,beating constantly.
13)Now add herbs and spinach juice for color
14)Unmould the mousse and garnish.
SERVING
15)Pour sauce and serve.
Chef
