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Bass And Lobster Mousse Veronique

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Ingredients
  Unflavored gelatin 30 Milliliter
  White wine 60 Milliliter
  Fish broth/Chicken broth 180 Milliliter
  Mayonnaise 60 Milliliter
  Salt 3 Milliliter
  Paprika 3 Milliliter
  White pepper 3 Milliliter
  Grated lemon peel 20 Milliliter
  Flaked cooked bass 430 Milliliter
  Heavy cream 180 Milliliter
  Ground saltine crackers 80 Milliliter
  Cooked lobster meat 250 Milliliter, minced
  Sauce veronique 375 Milliliter
Directions

Soften the gelatin in the wine.
Add the broth and bring to a boil.
Cool to room temperature.
In a mixing bowl combine the mayonnaise, salt, paprika, pepper, and lemon peel.
Fold in 2/3 rds of the broth, stir in the bass, cream and crackers.
In a second bowl mix the lobster with the remaining broth.
Pour half the mixture into 6 (1 cup - 250 ml) molds.
Spread the lobster mixture on top of the bass mixture.
Then pour the remaining bass mixture on top of the lobster.
Chill 5-6 hours or overnight, unmold.
Place on a serving platter and cover with veronique sauce and serve.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Seafood
Interest: 
Gourmet
Preparation Time: 
60 Minutes
Servings: 
4

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