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Haddock Mousse With Herbs

creative.chef's picture
Ingredients
  Onion 1
  Canned anchovies 3
  Lemon 1⁄2
  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)
  Eggs 2
  Dry sherry 1 Tablespoon
  Heavy cream 1⁄2 Cup (8 tbs)
  Cucumber 1 Small
  Watercress 7 Ounce (1 Small Bunch)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Seafood
Servings: 
4

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