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Vine Leaf And Fish Mousse

American.Gourmet's picture
Ingredients
  Vine leaves in brine 4 Ounce, canned (Approximately 100 Gram, Canned Or In Packets)
  Smoked salmon 4 Ounce (100 Gram)
  Plaice fillets 2 Pound, skinned (1 Kilogram)
  Eggs 4
  Dry white wine 3 Tablespoon
  Double cream 5 Tablespoon
  Lemon juice 1 Teaspoon
  Ground coriander 1 Pinch
  Lemon slices 4 (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Remove excess brine from the vine leaves by rinsing them in water.
2) Drain the leaves well.
3) Take 8 ramekin dishes and lightly grease them.
4) Line the dishes with double layer of vine leaves.
5) Cut the small strips from the salmon and make 8 small and 8 larrge rolls.
6) Preheat the oven

MAKING
7) In a blender, make a liquid puree of plaice.
8) Mix the puree well with eggs, wine, cream, juice of lemon, salt and pepper. Add corriander as well.
9) In each ramekin dish, put the fish mixture and top with large salmon rolls.
10) Cover the roll with more puree.
11) Place the ramekin in roasting tin filled with water that reach halfway to the ramekin dish.
12) Cover the ramekin with foil and in preheated oven cook for approximately 40 minutes or until completely set.
13) Leave the mousse to cool and then keep in fridge to chill.

SERVING
14) On the serving plate, turn out the mousse carefully and serve each with a small smoked salmon roll and a lemon slice on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Fish
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
8

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