Hake Mousse With Shrimp And Mushrooms
|Lobster bisque||4 Tablespoon|
|Sour cream||1 Cup (16 tbs) (creme fraiche)|
|White button mushrooms||1⁄4 Pound, finely sliced|
|Fresh lemon juice||2 Tablespoon|
|Fresh dill sprigs||3 , chopped|
|Shelled shrimp||2 Ounce (prawns)|
Rinse the fish fillets and pat dry on kitchen paper.
Puree in a food processor, adding the lobster bisque, 1/3 cup (100 ml/3 fl oz) of sour cream (creme fraiche), the cognac and 1 whole egg.
Separate the remaining two eggs.
Add the yolks to the fish mixture and puree once more, adding salt and pepper to taste.
Pourthe mixture into a bowl.
Add a pinch of salt to the 2 egg whites and whisk to firm peaks.
Fold carefully into the mixture and pour into a Pyrex ring mold (mould) 10 inches (22 cm) in diameter.
Cover and microwave on HIGH for 8 minutes.
Leave to stand for 5 minutes.
To make the sauce, put the mushrooms in a small casserole.
Cover and microwave on HIGH for 3 minutes.
Whisk the remaining sour cream (creme fraiche) with the single egg yolk and the lemon juice.
Season with salt and pepper.
Add the dill and the shelled shrimp (prawns).
Pour over the mushrooms and stir well.
Cover and microwave on MEDIUM for 2 minutes.
Stir once more.