Smoked Haddock Mousse Recipe
Summary
Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexAverageServings6
Interest GroupQuick
Ingredients
| Water | 600 Milliliter | |
| Haddock fillets | 350 Gram, smoked | |
| Butter/Margarine | 25 Gram | |
| Flour | 25 Gram | |
| Milk | 150 Milliliter | |
| Mushrooms | 50 Gram | |
| Dried marjoram -1 x 2.5 ml spoon | ||
| Eggs | 2 Small, beaten | |
| Cream -2 x 15 ml spoons,single | ||
| Salt - as required | ||
| Freshly ground black pepper -as required | ||
| Lemon juice | 1 Teaspoon (Leveled) | |
| Egg | 1 | |
| Sprigs of fresh parsley - few | ||
Directions
GETTING READY
1)Lightly grease the trivet with a little butter or margarine and place into the cooker.
MAKING
2)Keep fish over the trivet and add 300 ml/1/2 pint water into the cooker.
3)Put the cooker on high pressure and cook for 5 minutes reducing it immediately.
4)Lift out the fish and keep it aside, by removing its skin.
5)In a saucepan melt butter or margarine and add the flour and cook for a few minutes,stirring milk into it.
6)Let it boil for a minute.
7)Stir this sauce into the fish with the mushrooms, marjoram, eggs, cream, salt and pepper.
8)Transfer this mixture to a lightly greased 600 ml/1 pint ovenproof dish.
9)Again place trivet into the cooker with little water and lemon juice.
10)Put it on high pressure and cook for 5 minutes.
11)Lift out the mousse, and let it cool.
12)Garnish with sliced hard-boiled egg and parsley.
SERVING
13)Serve this Smoked Haddock Mousse with some fried fish.
1)Lightly grease the trivet with a little butter or margarine and place into the cooker.
MAKING
2)Keep fish over the trivet and add 300 ml/1/2 pint water into the cooker.
3)Put the cooker on high pressure and cook for 5 minutes reducing it immediately.
4)Lift out the fish and keep it aside, by removing its skin.
5)In a saucepan melt butter or margarine and add the flour and cook for a few minutes,stirring milk into it.
6)Let it boil for a minute.
7)Stir this sauce into the fish with the mushrooms, marjoram, eggs, cream, salt and pepper.
8)Transfer this mixture to a lightly greased 600 ml/1 pint ovenproof dish.
9)Again place trivet into the cooker with little water and lemon juice.
10)Put it on high pressure and cook for 5 minutes.
11)Lift out the mousse, and let it cool.
12)Garnish with sliced hard-boiled egg and parsley.
SERVING
13)Serve this Smoked Haddock Mousse with some fried fish.
Chef
