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Sole Mousse With Shrimp

Salad.Carnival's picture
  Dry white wine 2 Cup (32 tbs)
  Onion 1 , thinly sliced
  Carrot 1 , thinly sliced
  Parsley sprigs 2
  Salt 1 Teaspoon
  Black peppers 10 (Whole)
  Boneless sole fillets 2 1⁄2 Pound
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Onion 1 Small, minced
  Butter/Margarine 3 Tablespoon
  All purpose flour 2 Tablespoon
  Half and half 1 1⁄2 Cup (24 tbs) (Light Cream)
  Lemon juice 3 Tablespoon
  Prepared mustard 2 Teaspoon
  Salt To Taste
  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

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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Sole Mousse With Shrimp Recipe