Haddock Mousse With Herbs
|Lemon balm leaves||1 Tablespoon|
|Water||1 Cup (16 tbs)|
|Bay leaf||1 Small|
|Smoked haddock||1 Pound|
|Made up unflavored gelatin||1 1⁄4 Cup (20 tbs) (Using Packet And Poaching Liquid)|
|Dry sherry||1 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Watercress||7 Ounce (1 Small Bunch)|
1 Peel and slice the onion; drain and chop the anchovies; remove the zest from the lemon, using a grater, and squeeze out the juice; wash and finely chop the lemon balm leaves.
2 Place the water, onion, bay leaf and smoked haddock in a pan; add salt and pepper. Bring it to a boil, reduce the heat and poach the fish gently for about 10 minutes.
3 Remove the fish, setting the cooking liquid aside. Flake the fish into a bowl, removing any skin and bones.
4 Strain the cooking liquid, make up gelatin by following the instructions on the packet and using the reserved cooking liquid; make up the volume with water. Let cool.
5 Separate the eggs, and beat the yolks, lemon zest and juice, sherry, anchovies and balm together in a bowl. Beat in the cooled gelatin when it is nearly set but still': just liquid, then gently stir in the fish. Leave this mixture aside until it begins to set.
6 When setting starts, beat the egg whites until they stand in stiff peaks, then stiffly whip the cream. Fold the cream in fish mixture first, using a metal spoon, and then the egg whites.
7 Spoon the mixture into a lightly oiled mold (6 cup capacity) and refrigerate until the mousse is completely set.
8 Turn the mousse onto an oval plate and decorate with cucumber butterflies and small sprigs of watercress. Serve cold.