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Fish Mousse With Mayonnaise

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The fish mausse makes a good dessert. The addition of lemon juice gives the Fish mousse a tangy and bracing taste. The fish mousse is a all season recipe. If you want to impress your love ones then you should try the fish mousse, because it is easy to make and also taste great.
  Fish fillets 3 Pound (Haddock, Flounder, Cod, Etc.)
  Lemon slices 2
  Onion slices 2
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Mayonnaise 2 Cup (32 tbs)
  Lemon juice 4 Tablespoon
  Wine/Tarragon vinegar 2 Tablespoon
  Grated onion 1 Tablespoon
  Curry powder 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Hot pepper sauce 1⁄8 Teaspoon
  Finely chopped parsley 2 Tablespoon
  Unflavored gelatin 2 Tablespoon (2 Envelopes)

Put fish into pan with 1 1/2 cups water, lemon and onion slices, salt and pepper; poach 5 to 10 minutes, until barely cooked.
Drain; reserve stock.
Remove skin from fish; flake finely.
Mix 1/2 cup fish stock with mayonnaise.
Add lemon juice, vinegar, grated onion, curry powder, Worcestershire sauce, hot pepper sauce, and parsley.
Add fish; adjust seasoning to taste.
Beat until thoroughly mixed.
Soften gelatin in a little cold water; dissolve over hot water.
Stir into fish mixture; pour into large mold or individual molds.
Refrigerate until firm.
Turn out onto bed of salad greens; decorate as desired.

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