Vine Leaf And Fish Mousse Recipe

Summary

Preparation Time20 MinCooking Time40 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings8
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Vine leaves in brine4 Ounce, canned (Approximately 100 Gram, Canned Or In Packets)
 Smoked salmon4 Ounce (100 Gram)
 Plaice fillets2 Pound, skinned (1 Kilogram)
 Eggs4
 Dry white wine3 Tablespoon
 Double cream5 Tablespoon
 Lemon juice1 Teaspoon
 Ground coriander1 Pinch
 Lemon slices4 (For Garnish)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 212 Calories from Fat 92

% Daily Value*

Total Fat 10 g15.7%

Saturated Fat 1.5 g7.5%

Trans Fat 0 g

Cholesterol 109.9 mg36.6%

Sodium 426 mg17.8%

Total Carbohydrates 4 g1.2%

Dietary Fiber 0.38 g1.5%

Sugars 0.3 g

Protein 25 g50.4%

Vitamin A 3.6% Vitamin C 4.9%

Calcium 2.5% Iron 5.3%

*Based on a 2000 Calorie diet

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.
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