Smoked Haddock Mousse
|Smoked haddock fillets||350 Gram|
|Mushrooms||50 Gram, cleaned and finely chopped|
|Dried marjoram||2 1⁄2 Milliliter|
|Eggs||2 , beaten|
|Single cream||30 Milliliter (2 Spoons, 15 Milliliter Each)|
|Salt||To Taste (As Needed)|
|Freshly ground black pepper||To Taste (As Needed)|
|Lemon juice||1 Teaspoon (Leveled)|
|Hard boiled egg||1|
|Fresh parsley sprig||2|
1)Lightly grease the trivet with a little butter or margarine and place into the cooker.
2)Keep fish over the trivet and add 300 ml/1/2 pint water into the cooker.
3)Put the cooker on high pressure and cook for 5 minutes reducing it immediately.
4)Lift out the fish and keep it aside, by removing its skin.
5)In a saucepan melt butter or margarine and add the flour and cook for a few minutes,stirring milk into it.
6)Let it boil for a minute.
7)Stir this sauce into the fish with the mushrooms, marjoram, eggs, cream, salt and pepper.
8)Transfer this mixture to a lightly greased 600 ml/1 pint ovenproof dish.
9)Again place trivet into the cooker with little water and lemon juice.
10)Put it on high pressure and cook for 5 minutes.
11)Lift out the mousse, and let it cool.
12)Garnish with sliced hard-boiled egg and parsley.
13)Serve this Smoked Haddock Mousse with some fried fish.