Fish Mousse with Cream
by Editorial Staff
This incredibly delicious dish is made from trout and cream, with the addition of wine, cheese, and egg whites.
Servings: 6
Ingredients
- Sea trout, fillet (can be replaced with salmon) – 250 g
- Parmesan cheese (shredded on a grater) – 30 g
- Whipping cream – 300 g
- Fish broth – 120 g
- Gelatin – 1 tbsp
- 1/2 lemon juice
- Sherry dry or vermouth – 30 g
- Egg whites – 2 pcs.
- Sunflower oil – 15 g
- Salt to taste
- Ground black pepper – to taste
For serving:
- Fresh cucumber (cut into thin slices) – 5 cm
- Fresh dill – 6 branches
How to make the creamy fish mousse:
Directions
- Put the fillet in a deep saucepan, pour over the broth, and cook over low heat for about 3-4 minutes. Remove fish from the pan, let cool slightly. And strain the broth into a glass, add gelatin, dilute. Allow cooling.
- Remove the skin from the fillet, and break the flesh into small pieces with a fork. Pour the gelatin broth into the bowl of a kitchen processor, stir gently. Then add fish, lemon juice, wine, and parmesan to the processor, chop until smooth. Transfer the contents of the processor to a large bowl and leave to cool.
- Beat the cream a little and add to the fish mixture. Salt and pepper the mousse to taste, cover with cling film and place the fish mousse in the refrigerator until it solidifies slightly, for 30 minutes.
- Beat egg whites with a pinch of salt until fluffy. First, add 1/3 of the proteins to the fish mousse, mix, and then add the remaining proteins, mix well again.
- Grease 6 portioned bowls with oil, pour the mousse into them, smooth the surface. Place the fish mousse in the refrigerator for 2-3 hours. Decorate the mousse with cucumber and dill. Serve the fish mousse immediately.
Enjoy your meal!
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