Fish Mousse
Sauces and Marinades • French
Description
Fish Mousse
Ingredients
- Fish 10 oz
- Salt to taste
- Ground Black Pepper to taste
- Cayenne Pepper to taste
- Ground Nutmeg to taste
- Egg white 1 piece
- 10% cream 10 fl oz
Step-by-Step Guide
Step 1
Transform the fish fillet (hake, pike, salmon, haddock, monkfish, or sunfish are suitable) into a smooth puree using a blender or mortar, season with salt and pepper, add cayenne pepper and nutmeg. Add the egg white from one large egg and mix it with the fish. Strain the mixture through a sieve, transfer to a glass or metal bowl, cover with plastic wrap, and chill in a container filled with crushed ice for at least 1 hour.
Step 2
In the chilled fish puree, gently mix in a little cream using a spoon. Place it in the refrigerator for 15 minutes. Continue to add cream gradually, cooling the mixture in the refrigerator each time after adding a portion, until half of the cream volume is incorporated. Once the mixture is soft enough, whip it with a whisk. Whip the remaining cream separately and add it to the puree once whipped. Store in the refrigerator until serving.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!