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Pomfret Mousse

21st.Century.Chef's picture
Ingredients
  Pomfret fillets/Any other white fish fillets 1 1⁄4 Kilogram (Reserve Heads And Bones)
  Chicken stock 1 Cup (16 tbs)
  Bechamel sauce 2 Cup (32 tbs)
  Gelatin 2 Tablespoon, dissolved in 8 tbsp water
  Chopped pickled pimento 2 Tablespoon
  Lime juice 1 Tablespoon (Juice Of 1 Lime)
  Cream 300 Milliliter (With A Pinch Of Sodium Bicarbonate)
  Tabasco sauce 1⁄2 Teaspoon
  Salt To Taste
  Freshly ground black pepper 1⁄2 Teaspoon
  Tomatoes 3 , finely sliced
  Finely chopped parsley 1 Tablespoon
Directions

GETTING READY
1. Wash fish head and bones.
2. Slice them into small bite-sized pieces.

MAKING
2. In a pan combine fish heads, bones and cover with stock.
3. Bring to a boil and then lower heat and simmer for 5-10 minutes.
4. In another pan place chopped fish.
5. Strain in prepared stock.
6. Place pan over high heat and bring to boil.
7. Lower heat and simmer over medium flame for 4-6 minutes.
8. Remove from heat, cool and puree fish and stock in a blender or liquidizer.
9. In a mixing bowl, combine pureed fish with bechamel sauce.
10. Stir in dissolved gelatin and remaining ingredients for mousse.
11. Taste and adjust seasoning according to taste.
12. Pour mixture into a wetted jelly mold and place in the refrigerator for 1-2 hours until set.

SERVING
13. Carefully unmold on to a wet serving platter. To do so, immerse the mold into a warm water bath for 10 seconds, place platter on top of mold and invert both mold and platter in one go. Give a gentle tap.
14. Garnish with tomato slices arranging them around mousse.
15. Sprinkle parsley over tomatoes.
16 Serve chilled accompanied with warm melba toasts or crackers.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Fish
Interest: 
Party
Preparation Time: 
60 Minutes
Cook Time: 
30 Minutes
Ready In: 
90 Minutes
Servings: 
6

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