Haddock Mousse With Herbs Recipe
Ingredients
| Onion | 1 | |
| Anchovies | 3 , canned | |
| Lemon | 1/2 | |
| 1 tablespoon lemon balm leaves | ||
| Water | 1 Cup (16 tbs) | |
| Bay leaf | 1 Small | |
| Haddock | 1 Pound, smoked | |
| 1 1/4 cups made up unflavored gelatin using packet and poaching liquid | ||
| Eggs | 2 | |
| Dry sherry | 1 Tablespoon | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Cucumber | 1 Small | |
| Small bunch watercress | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1 Peel and slice the onion; drain and chop the anchovies; remove the zest from the lemon, using a grater, and squeeze out the juice; wash and finely chop the lemon balm leaves.
2 Place the water, onion, bay leaf and smoked haddock in a pan; add salt and pepper. Bring it to a boil, reduce the heat and poach the fish gently for about 10 minutes.
3 Remove the fish, setting the cooking liquid aside. Flake the fish into a bowl, removing any skin and bones.
4 Strain the cooking liquid, make up gelatin by following the instructions on the packet and using the reserved cooking liquid; make up the volume with water. Let cool.
5 Separate the eggs, and beat the yolks, lemon zest and juice, sherry, anchovies and balm together in a bowl. Beat in the cooled gelatin when it is nearly set but still': just liquid, then gently stir in the fish. Leave this mixture aside until it begins to set.
6 When setting starts, beat the egg whites until they stand in stiff peaks, then stiffly whip the cream. Fold the cream in fish mixture first, using a metal spoon, and then the egg whites.
7 Spoon the mixture into a lightly oiled mold (6 cup capacity) and refrigerate until the mousse is completely set.
8 Turn the mousse onto an oval plate and decorate with cucumber butterflies and small sprigs of watercress. Serve cold.
2 Place the water, onion, bay leaf and smoked haddock in a pan; add salt and pepper. Bring it to a boil, reduce the heat and poach the fish gently for about 10 minutes.
3 Remove the fish, setting the cooking liquid aside. Flake the fish into a bowl, removing any skin and bones.
4 Strain the cooking liquid, make up gelatin by following the instructions on the packet and using the reserved cooking liquid; make up the volume with water. Let cool.
5 Separate the eggs, and beat the yolks, lemon zest and juice, sherry, anchovies and balm together in a bowl. Beat in the cooled gelatin when it is nearly set but still': just liquid, then gently stir in the fish. Leave this mixture aside until it begins to set.
6 When setting starts, beat the egg whites until they stand in stiff peaks, then stiffly whip the cream. Fold the cream in fish mixture first, using a metal spoon, and then the egg whites.
7 Spoon the mixture into a lightly oiled mold (6 cup capacity) and refrigerate until the mousse is completely set.
8 Turn the mousse onto an oval plate and decorate with cucumber butterflies and small sprigs of watercress. Serve cold.
Chef
