Fish Mousse With Bercy Sauce Recipe
Ingredients
| 1 pound haddock or cod fillets | ||
| Court bouillon | 4 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Flour | 4 Tablespoon | |
| Milk | 5 Tablespoon | |
| Eggs | 2 | |
| Heavy cream | 5 Tablespoon | |
| Parsley | 1 1/2 Tablespoon, chopped | |
| 1 -2 teaspoons anchovy essence or paste | ||
| Lemon juice | ||
| Black pepper salt | 1 To taste | |
| Bread crumbs | 4 Tablespoon | |
| Onion | 1 Small (BERCY SAUCE:) | |
| Unsalted butter | 4 Tablespoon (BERCY SAUCE:) | |
| Dry white wine | 2 Cup (16 tbs) (BERCY SAUCE:) | |
| Fish stock | 1 1/4 Cup (16 tbs) (BERCY SAUCE:) | |
| Flour | 1 1/2 Tablespoon (BERCY SAUCE:) | |
| Heavy cream | 5 Tablespoon (BERCY SAUCE:) | |
| Black pepper salt | 1 To taste (BERCY SAUCE:) | |
| Lemon slices | ||
| Parsley sprigs | ||
Directions
GETTING READY
1) Preheat oven to temperature of 325 degrees.
MAKING
2) Boil the court bouillon.
3) Cook the fish gently over low heat, uncovered, in the bouillon for about 10 minutes or till the fish is tender.
4) With a slotted spoon, take the fish out of the pan and keep the liquid aside.
5) Clean the fish and remove any skin and bones. Flake it finely into a bowl.
6) Use a fork to mash the flesh of the fish. Alternatively, turn the fish into a coarse puree in a blender.
7) In a saucepan, melt the butter over medium heat. Stir in the flour and cook the mixture for about 2 minutes. Do not allow it to color.
8) Add just enough reserved fish liquid to the milk to make 1 cup. Blend this mixture into the roux very gradually to make a thick white sauce.
9) Stirring continuously, cook the sauce for about 5 minutes. If required, add some more fish liquid to make the sauce thin.
10) Mix the sauce in the fish puree.
11) Separate the eggs and then beat the yolks together with the cream. Add the egg yolks to the fish mixture, along with the chopped parsley.
12) In a bowl, whisk the egg whites till they are stiff but not completely dry. Fold the whites in the fish mixture.
13) On a baking sheet, toast the breadcrumbs and while they are toasting, vrush a 2 ½-cup charlotte mold or cake pan with some oil. Line the pan evenly with the crumbs.
14) Into the prepared pan or mold, spoon the fish mixture till it is three-quarters full.
15) Use a piece of buttered foil to cover the top and place the mold in a roasting pan with ½-inch of water in the bottom.
16) Place the mold in the center of the preheated oven and bake for about 1-1 ¼ hours, till the mousse has risen well and is set.
17) Nearly 30 minutes before the mousse is done, make the sauce.
18) Peel the onion the finely chop it.
19) Over low heat in half of the butter, sauté the onion till it is tender and then add the wine and fish stock.
20) Quickly boil the liquid, increasing the heat, uncovered, till it has reduced by half.
21) With the remaining butter, knead the flour to a beurre manic and then shape the dough into small balls. Drop them, one at a time, into the prepared liquid.
22) Over gently heat, stir the sauce till it has thickened and then stir in the cream. Do not allow the sauce to boil or it will start to curdle.
23) Season the sauce to taste with salt and freshly ground pepper.
24) Unmold the mousse and put it on a warm serving dish. Garnish with lemon slices and parsley sprigs.
SERVING
25) Serve right away with buttered spinach or broccoli au gratin. The sauce can either be poured over the preparation or served separately in a sauceboat.
1) Preheat oven to temperature of 325 degrees.
MAKING
2) Boil the court bouillon.
3) Cook the fish gently over low heat, uncovered, in the bouillon for about 10 minutes or till the fish is tender.
4) With a slotted spoon, take the fish out of the pan and keep the liquid aside.
5) Clean the fish and remove any skin and bones. Flake it finely into a bowl.
6) Use a fork to mash the flesh of the fish. Alternatively, turn the fish into a coarse puree in a blender.
7) In a saucepan, melt the butter over medium heat. Stir in the flour and cook the mixture for about 2 minutes. Do not allow it to color.
8) Add just enough reserved fish liquid to the milk to make 1 cup. Blend this mixture into the roux very gradually to make a thick white sauce.
9) Stirring continuously, cook the sauce for about 5 minutes. If required, add some more fish liquid to make the sauce thin.
10) Mix the sauce in the fish puree.
11) Separate the eggs and then beat the yolks together with the cream. Add the egg yolks to the fish mixture, along with the chopped parsley.
12) In a bowl, whisk the egg whites till they are stiff but not completely dry. Fold the whites in the fish mixture.
13) On a baking sheet, toast the breadcrumbs and while they are toasting, vrush a 2 ½-cup charlotte mold or cake pan with some oil. Line the pan evenly with the crumbs.
14) Into the prepared pan or mold, spoon the fish mixture till it is three-quarters full.
15) Use a piece of buttered foil to cover the top and place the mold in a roasting pan with ½-inch of water in the bottom.
16) Place the mold in the center of the preheated oven and bake for about 1-1 ¼ hours, till the mousse has risen well and is set.
17) Nearly 30 minutes before the mousse is done, make the sauce.
18) Peel the onion the finely chop it.
19) Over low heat in half of the butter, sauté the onion till it is tender and then add the wine and fish stock.
20) Quickly boil the liquid, increasing the heat, uncovered, till it has reduced by half.
21) With the remaining butter, knead the flour to a beurre manic and then shape the dough into small balls. Drop them, one at a time, into the prepared liquid.
22) Over gently heat, stir the sauce till it has thickened and then stir in the cream. Do not allow the sauce to boil or it will start to curdle.
23) Season the sauce to taste with salt and freshly ground pepper.
24) Unmold the mousse and put it on a warm serving dish. Garnish with lemon slices and parsley sprigs.
SERVING
25) Serve right away with buttered spinach or broccoli au gratin. The sauce can either be poured over the preparation or served separately in a sauceboat.
Chef
