Fish Puddings
Appetizers • Author's
Description
Fish Puddings
Ingredients
- Meyer Lemon Juice 5 tablespoons
- White fish 20 oz
- Olive Oil 3 tablespoons
- Smoked Salmon Flavored Croutons 5 oz
- Curd 15 oz
- Parsley 1 bunch
- Salt to taste
- Green Butter 1 bunch
Step-by-Step Guide
Step 1
Cut the fish fillet into cubes, removing any bones and skin. Place the fish in a shallow bowl and drizzle with lemon juice. Leave to marinate, stirring occasionally, in a cool place for 3 hours.
Step 2
Grease 6 bowls or other suitable molds with olive oil and line the bottom with thin slices of smoked fish, allowing them to hang over the edge of the mold.
Step 3
Pat the fish fillet dry, but do not discard the juice. Place half of the fish in a blender with half of the cheese, a tablespoon of lemon juice, and half of the olive oil. Blend quickly and transfer to a bowl. Now add the remaining fish, cheese, juice, and oil to the blender and blend thoroughly until smooth. Mix the resulting fish puree with the first batch of fish. Add finely chopped parsley and distribute everything into the bowls on top of the smoked fish.
Step 4
Cover the molds with plastic wrap or foil and refrigerate for 5-6 hours. Then cover each mold with a plate and invert — serve with lettuce leaves.
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