Sunday, December 26, 2010

Fish Mousse

Delicious dish - that will impress.

Mousse:

1 x 1 kilogram Tarakihi
3 egg whites
1 1/2 cups cream
3 teaspoons salt
Pinch cayenne pepper

Sauce:

2 cups water
1/4 cup dry white wine
1 onion
1 carrot
1 bay leaf
3 peppercorns
1 teaspoon salt
50 grams butter
1/3 cup flour
1 cup strained fish stock
1/2 cup milk
2 teaspoons tomato paste
Crayfish meat or prawns
2 or 3 hard boiled eggs

Mousse: Skin the fish fillets and remove bones. Save the trimmings for the fish stock.

Mince the fish. Place in a bowl standing in a large bowl of ice.

With a wire whisk, beat in the unbeaten egg whites a little at a time, until a smooth paste like mixture has formed. Gradually beat in the milk, salt and cayenne pepper.

Turn the mixture into a well buttered mold of about  cup capacity. Cover this with a piece of buttered paper fitted closely and neatly to the mixture.

Stand the mould in a dish of hot water, and put in a 10 degree c oven.

Cook in this way for about 45 minutes or until set.

Sauce: Take the skin and the bones of the fish - add water - wine - sliced onion, carrot, bay leaf, peppercorns and salt, and simmer for 1 hour - strain and keep stock.

Melt butter in saucepan - and stir in flour. Add stock and cook on low heat for 5 minutes.

Blend in milk and tomato paste - season.

When ready to serve - unmould the mousse - arrange crayfish or prawns around the mould - and carefully spoon the sauce over it.

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