Pomfret Mousse Recipe
Ingredients
| White fish bones | 1 1/4 Kilogram | |
| Chicken stock | 1 Cup (16 tbs) | |
| 2 cups bechamel sauce | ||
| 2 tbsp gelatine dissolved in 8 tbsp water | ||
| Pimento | 2 Tablespoon, chopped | |
| Juice of 1 lime | ||
| 300 ml cream with a pinch of sodium bicarbonate | ||
| 1/2 tspTabasco sauce | ||
| Salt | To Taste | |
| Ground black pepper | 1/2 Teaspoon | |
| Tomatoes | 3 , finely sliced (Garnish) | |
| Parsley | 1 Tablespoon, finely chopped (Garnish) | |
Directions
GETTING READY
1. Wash fish head and bones.
2. Slice them into small bite-sized pieces.
MAKING
2. In a pan combine fish heads, bones and cover with stock.
3. Bring to a boil and then lower heat and simmer for 5-10 minutes.
4. In another pan place chopped fish.
5. Strain in prepared stock.
6. Place pan over high heat and bring to boil.
7. Lower heat and simmer over medium flame for 4-6 minutes.
8. Remove from heat, cool and puree fish and stock in a blender or liquidizer.
9. In a mixing bowl, combine pureed fish with bechamel sauce.
10. Stir in dissolved gelatine and remaining ingredients for mousse.
11. Taste and adjust seasoning according to taste.
12. Pour mixture into a wetted jelly mould and place in the refrigerator for 1-2 hours until set.
SERVING
13. Carefully unmould on to a wet serving platter. To do so, immerse the mould into a warm water bath for 10 seconds, place platter on top of mould and invert both mould and platter in one go. Give a gentle tap.
14. Garnish with tomatoe slices arranging them around mousse.
15. Sprinkle parsley over tomatoes.
16 Serve chilled accompanied with warm melba toasts or crackers.
1. Wash fish head and bones.
2. Slice them into small bite-sized pieces.
MAKING
2. In a pan combine fish heads, bones and cover with stock.
3. Bring to a boil and then lower heat and simmer for 5-10 minutes.
4. In another pan place chopped fish.
5. Strain in prepared stock.
6. Place pan over high heat and bring to boil.
7. Lower heat and simmer over medium flame for 4-6 minutes.
8. Remove from heat, cool and puree fish and stock in a blender or liquidizer.
9. In a mixing bowl, combine pureed fish with bechamel sauce.
10. Stir in dissolved gelatine and remaining ingredients for mousse.
11. Taste and adjust seasoning according to taste.
12. Pour mixture into a wetted jelly mould and place in the refrigerator for 1-2 hours until set.
SERVING
13. Carefully unmould on to a wet serving platter. To do so, immerse the mould into a warm water bath for 10 seconds, place platter on top of mould and invert both mould and platter in one go. Give a gentle tap.
14. Garnish with tomatoe slices arranging them around mousse.
15. Sprinkle parsley over tomatoes.
16 Serve chilled accompanied with warm melba toasts or crackers.
Chef
