Vine Leaf And Fish Mousse Recipe
Ingredients
| Approx 100 g / 4 oz vine leaves in brine (canned or in packets) | ||
| 100 g / 4 oz smoked salmon | ||
| 1 kg / 2 lb plaice fillets, skinned | ||
| Eggs | 4 standard | |
| Dry white wine | 3 Tablespoon | |
| Double cream | 5 Tablespoon | |
| Lemon juice | 1 Teaspoon | |
| Pinch of ground coriander | ||
| Lemon slices, to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Remove excess brine from the vine leaves by rinsing them in water.
2) Drain the leaves well.
3) Take 8 ramekin dishes and lightly grease them.
4) Line the dishes with double layer of vine leaves.
5) Cut the small strips from the salmon and make 8 small and 8 larrge rolls.
6) Preheat the oven
MAKING
7) In a blender, make a liquid puree of plaice.
8) Mix the puree well with eggs, wine, cream, juice of lemon, salt and pepper. Add corriander as well.
9) In each ramekin dish, put the fish mixture and top with large salmon rolls.
10) Cover the roll with more puree.
11) Place the ramekin in roasting tin filled with water that reach halfway to the ramekin dish.
12) Cover the ramekin with foil and in preheated oven cook for approximately 40 minutes or until completely set.
13) Leave the mousse to cool and then keep in fridge to chill.
SERVING
14) On the serving plate, turn out the mousse carefully and serve each with a small smoked salmon roll and a lemon slice on the side.
1) Remove excess brine from the vine leaves by rinsing them in water.
2) Drain the leaves well.
3) Take 8 ramekin dishes and lightly grease them.
4) Line the dishes with double layer of vine leaves.
5) Cut the small strips from the salmon and make 8 small and 8 larrge rolls.
6) Preheat the oven
MAKING
7) In a blender, make a liquid puree of plaice.
8) Mix the puree well with eggs, wine, cream, juice of lemon, salt and pepper. Add corriander as well.
9) In each ramekin dish, put the fish mixture and top with large salmon rolls.
10) Cover the roll with more puree.
11) Place the ramekin in roasting tin filled with water that reach halfway to the ramekin dish.
12) Cover the ramekin with foil and in preheated oven cook for approximately 40 minutes or until completely set.
13) Leave the mousse to cool and then keep in fridge to chill.
SERVING
14) On the serving plate, turn out the mousse carefully and serve each with a small smoked salmon roll and a lemon slice on the side.
Chef
