Trout And Avocado Mousse Recipe
Ingredients
2 cleaned trout, heads and tails removed
7 ripe avocado pear, peeled and stoned and cut into small pieces
4 tbsp fresh lemon juice
3 tbsp almond liqueur
Tabasco sauce
Salt
Pepper
Directions
Put the fish on a long dish with 3 (2) tablespoons of water.
Cover and microwave on HIGH for 5 minutes.
Leave to cool.
Remove the bones and skin from the fish.
Put the flesh in a food processor and puree for several seconds.
Gradually add the avocado and puree until smooth.
Add the lemon juice, almond liqueur, several dashes of Tabasco sauce and salt and pepper to taste.
Puree once more.
Put the mousse into the refrigerator for at least 1 hour.
Cover and microwave on HIGH for 5 minutes.
Leave to cool.
Remove the bones and skin from the fish.
Put the flesh in a food processor and puree for several seconds.
Gradually add the avocado and puree until smooth.
Add the lemon juice, almond liqueur, several dashes of Tabasco sauce and salt and pepper to taste.
Puree once more.
Put the mousse into the refrigerator for at least 1 hour.
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