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Smoked Haddock Mousse

fast.cook's picture
Ingredients
  Water 600 Milliliter
  Smoked haddock fillets 350 Gram
  Butter/Margarine 25 Gram
  Flour 25 Gram
  Milk 150 Milliliter
  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
Directions

GETTING READY
1)Lightly grease the trivet with a little butter or margarine and place into the cooker.

MAKING
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.

SERVING
13)Serve this Smoked Haddock Mousse with some fried fish.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Main Dish
Ingredient: 
Fish
Interest: 
Quick
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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