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PrintFISH MOUSSE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Mix the cornflour and milk in a pan and bring it to a boil, stir for 1 minute, then take the pan off the stove.
- Put the gelatine in a small heat-proof bowl, add the water and allow it to soak for o few minutes.
- Place the bowl over hot water until the gelatine melts, and then add it to the cornflour mixture.
- In a large bowl, mix the fish, mayonnaise, cream, capsicum, cheese, mustard powder and dill. Add the cooled cornflour mixture, stir to blend, and season to taste.
- Put the mixture in a greased mould and place it in the refrigerator to chill and set for 4 - 6 hours.
- Un-mould the Fish Mousse on to a serving plate, and garnish it with the lettuce, tomatoes and eggs.
INGREDIENTS
- 750 grams fish, deboned, cooked, flaked
- 1 tablespoon cornflour
- 200 ml milk
- 4 teaspoons gelatine
- 4 tablespoons water
- 200 ml mayonnaise
- 150 ml cream
- 100 grams capsicum, finely chopped
- 100 grams cheese, grated
- 1 teaspoon mustard powder
- 1 tablespoon dill (sowa sag) or mint (pudina), chopped
- Salt and pepper to taste
- Some lettuce, tomatoes and boiled eggs, sliced
8 comments for “Fish Mousse”
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