Turbot Mousse Recipe
Ingredients
1 envelope unflavored gelatin
1/2 cup diced unpeeled, seeded cucumber
1/2 cup cold water or fish stock
3 tablespoons minced onion
1 cup mayonnaise or salad dressing
4 tablespoons minced stuffed green olives
1 cup sour cream
2 cups flaked, poached turbot or any other white fish
2 tablespoons lemon juice
1/2 teaspoon each salt and paprika
1/2 cup diced celery
Directions
Soften gelatin in cold water; dissolve over hot water.
Stir into mayonnaise.
Add sour cream and blend well.
Add remaining ingredients and stir until well mixed.
Oil a 6 cup decorative mold or individual molds with salad oil.
Fill mold, making sure no air pockets will mar its smoothness when unmolded.
Cover with plastic wrap or foil and refrigerate until firm.
Unmold on salad greens.
Needs no dressing.
Stir into mayonnaise.
Add sour cream and blend well.
Add remaining ingredients and stir until well mixed.
Oil a 6 cup decorative mold or individual molds with salad oil.
Fill mold, making sure no air pockets will mar its smoothness when unmolded.
Cover with plastic wrap or foil and refrigerate until firm.
Unmold on salad greens.
Needs no dressing.
Questions, Comments and Reviews
By Same Chef
Chef
