Sole Mousse With Shrimp
|Dry white wine||2 Cup (32 tbs)|
|Onion||1 , thinly sliced|
|Carrot||1 , thinly sliced|
|Black peppers||10 (Whole)|
|Boneless sole fillets||2 1⁄2 Pound|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Onion||1 Small, minced|
|All purpose flour||2 Tablespoon|
|Half and half||1 1⁄2 Cup (24 tbs) (Light Cream)|
|Lemon juice||3 Tablespoon|
|Prepared mustard||2 Teaspoon|
|Whipping cream||2 Cup (32 tbs), whipped|
|Cooked shrimp||1 Pound (Small Size)|
|Cucumber||1 , thinly sliced|
In a wide frying pan, combine wine, onion, carrot, parsley, salt, and peppers.
Cover and bring to a boil; reduce heat and simmer for about 5 minutes.
Place half the fish at a time in simmering broth, and cook, covered, for 2 to 3 minutes or until fish flakes readily when prodded in thickest portion with a fork.
Lift fish out of pan with a slotted spoon.
Strain stock into a measuring cup and add enough cold water to make 2 cups; cool.
Whirl fish in a food processor or blender until smooth, adding enough stock to make a smooth paste.
Pour 1/2 cup of the stock into a small bowl, sprinkle gelatin over, and let stand for 5 minutes to soften.
Meanwhile, in a frying pan over medium-high heat, cook onion in butter until limp.
Stir in flour and heat until bubbly; then blend in half-and-half.
Cook, stirring, until thickened.
Remove from heat and stir in gelatin mixture until dissolved.
Add fish, lemon juice, remaining stock, mustard, and salt to taste.
Chill until thick and syrupy; then fold in whipped cream.
Pour into a 3-quart mold.
Cover and chill until firm (at least 5 hours).
Unmold on a platter and decorate with shrimp and cucumber slices