Basic fish mousse recipe
Basic Fish Mousse recipe
This article was published by: MatthewShare this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.
Recipe intro
This basic fish mousse recipe is a versatile and easy-to-make dish that can elevate any seafood meal. With just a few simple ingredients, you can create a light and airy mousse that is perfect for spreading on toast or filling in pastries. The delicate flavors of the fish are enhanced by the creamy texture, making it a delightful appetizer or main course option. Whether you're a seafood lover or looking to impress your guests with a fancy yet effortless dish, this recipe is a must-try.Keywords: fish mousse, seafood, versatile, easy-to-make, creamy.
Basic fish mousse recipe details
Ingredients
500 g | Whitefish fillet |
500 g | lobster, cooked |
1 small | onion(s), finely diced |
2 tbsp | brandy |
10 g | tomato paste |
2 | egg white(s) |
200 ml | cream, whipping |
sauce Hollondaise for garnish, optional |
Instructions
Preheat oven to 350°F/180°CCombine whitefish, lobster, onion, salt, brandy and tomato paste in a food processor or mixer and blend until smooth. Add the egg whites and blend until everything is mixed well together.
Put the mixture into a bowl, cover and chill for 30 minutes.
Stir in the cream until well blended.
Divide the mousse between buttered ramekins. Place the ramekins in a water bath, cover and place in oven for 20 minutes.
To serve, turn the contents of each ramekin out onto a warm plate, spoon some Hollandaise-based sauce over each mousse and serve immediately.
Preparation time:
ca. 45 min
Grade of difficulty:
easy
Calories per portion:
n/a
Share this content!
As seen in:
Reference: Basic fish mousse recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
Visited 132 times, 1 visit(s) today