Fish Mousse

Sauces and Marinades | French cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Fish Mousse

Ingredients

Fish - 8.8 oz
Salt - to taste
Ground Black Pepper - to taste
Cayenne Pepper - to taste
Ground Nutmeg - to taste
Egg white - 1 piece
10% cream - 8 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.