Bass And Lobster Mousse Veronique
|Unflavored gelatin||30 Milliliter|
|White wine||60 Milliliter|
|Fish broth/Chicken broth||180 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|
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.