Sole Mousse With Shrimp Recipe
Ingredients
| Dry white wine | 2 Cup (16 tbs) | |
| Carrot onion | 1 , thinly sliced | |
| Parsley sprigs | 2 | |
| Salt | 1 Teaspoon | |
| 8 to 10 whole black peppers | ||
| 2 1/2 pounds boneless sole fillets | ||
| 2 envelopes unflavored gelatin | ||
| Onion | 1 Small, minced | |
| Butter/Margarine | 3 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Half and Half | 1 1/2 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Prepared mustard | 2 Teaspoon | |
| Salt | To Taste | |
| Whipping cream | 2 Cup (16 tbs), Whipped | |
| 1 pound small cooked shrimp | ||
| Cucumber | 1 , thinly sliced | |
Directions
In a wide frying pan, combine wine, onion, carrot, parsley, salt, and peppers.
Cover and bring to a boil; reduce heat and simmer for about 5 minutes.
Place half the fish at a time in simmering broth, and cook, covered, for 2 to 3 minutes or until fish flakes readily when prodded in thickest portion with a fork.
Lift fish out of pan with a slotted spoon.
Strain stock into a measuring cup and add enough cold water to make 2 cups; cool.
Whirl fish in a food processor or blender until smooth, adding enough stock to make a smooth paste.
Pour 1/2 cup of the stock into a small bowl, sprinkle gelatin over, and let stand for 5 minutes to soften.
Meanwhile, in a frying pan over medium-high heat, cook onion in butter until limp.
Stir in flour and heat until bubbly; then blend in half-and-half.
Cook, stirring, until thickened.
Remove from heat and stir in gelatin mixture until dissolved.
Add fish, lemon juice, remaining stock, mustard, and salt to taste.
Chill until thick and syrupy; then fold in whipped cream.
Pour into a 3-quart mold.
Cover and chill until firm (at least 5 hours).
Unmold on a platter and decorate with shrimp and cucumber slices
Cover and bring to a boil; reduce heat and simmer for about 5 minutes.
Place half the fish at a time in simmering broth, and cook, covered, for 2 to 3 minutes or until fish flakes readily when prodded in thickest portion with a fork.
Lift fish out of pan with a slotted spoon.
Strain stock into a measuring cup and add enough cold water to make 2 cups; cool.
Whirl fish in a food processor or blender until smooth, adding enough stock to make a smooth paste.
Pour 1/2 cup of the stock into a small bowl, sprinkle gelatin over, and let stand for 5 minutes to soften.
Meanwhile, in a frying pan over medium-high heat, cook onion in butter until limp.
Stir in flour and heat until bubbly; then blend in half-and-half.
Cook, stirring, until thickened.
Remove from heat and stir in gelatin mixture until dissolved.
Add fish, lemon juice, remaining stock, mustard, and salt to taste.
Chill until thick and syrupy; then fold in whipped cream.
Pour into a 3-quart mold.
Cover and chill until firm (at least 5 hours).
Unmold on a platter and decorate with shrimp and cucumber slices
Chef
