Fish Mousse Recipe
The fish mausse makes a good dessert. The addition of lemon juice gives the Fish mousse a tangy and bracing taste. The fish mousse is a all season recipe. If you want to impress your love ones then you should try the fish mousse, because it is easy to make and also taste great.
Ingredients
2 1/2 to 3 pounds fillets of fish (haddock, flounder, cod, etc.)
2 slices lemon
2 slices onion
1 teaspoon salt
1/4 teaspoon pepper
2 cups mayonnaise
4 tablespoons lemon juice
2 tablespoons wine or tarragon vinegar
1 tablespoon grated onion
1 teaspoon curry powder
1 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
2 tablespoons finely chopped parsley
2 envelopes unflavored gelatin
Directions
Put fish into pan with 1 1/2 cups water, lemon and onion slices, salt and pepper; poach 5 to 10 minutes, until barely cooked.
Drain; reserve stock.
Remove skin from fish; flake finely.
Mix 1/2 cup fish stock with mayonnaise.
Add lemon juice, vinegar, grated onion, curry powder, Worcestershire sauce, hot pepper sauce, and parsley.
Add fish; adjust seasoning to taste.
Beat until thoroughly mixed.
Soften gelatin in a little cold water; dissolve over hot water.
Stir into fish mixture; pour into large mold or individual molds.
Refrigerate until firm.
Turn out onto bed of salad greens; decorate as desired.
Drain; reserve stock.
Remove skin from fish; flake finely.
Mix 1/2 cup fish stock with mayonnaise.
Add lemon juice, vinegar, grated onion, curry powder, Worcestershire sauce, hot pepper sauce, and parsley.
Add fish; adjust seasoning to taste.
Beat until thoroughly mixed.
Soften gelatin in a little cold water; dissolve over hot water.
Stir into fish mixture; pour into large mold or individual molds.
Refrigerate until firm.
Turn out onto bed of salad greens; decorate as desired.
