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Fish Mousse A La Joinville With Ravigote Sauce

American.Gourmet's picture
Ingredients
  Raw fish 2 Pound
  Egg whites 7
  Heavy cream 3 Cup (48 tbs)
  Salt 1 1⁄2 Teaspoon
  Mustard 1 Teaspoon
  Confectioners' sugar 2 Teaspoon
  Egg yolks 4
  Salt 1 Tablespoon
  Tabasco sauce 6 Drop
  Butter 1 Tablespoon
  Lemon juice 1⁄2 Cup (8 tbs)
  Vegetable oil 3 Cup (48 tbs)
  Chopped chives 1 Tablespoon (for color)
  Chopped parsley 1 Tablespoon (for color)
  Chopped tarragon 1 Tablespoon (for color)
  Chopped shallots 1 Tablespoon (for color)
  Spinach juice 1 Teaspoon (for color)
Directions

GETTING READY
1)Preheat the oven to 350 degrees

MAKING
2)Take a cold bowl,puree the fish and put it in crushed ice bath
3)Fold the egg whites into the fish ,slowly.
4)Carefully add heavy cream,fold in gently.
5)Add the salt and the tabasco and mix well.
6)Take one mould, or six individual moulds. Butter the bottom and sides.
7)Pour the fish mix into the mould,place the molds in pan with 1 inch of water
8)Bake for 30 minutes ir till it is done.
9)Cool.
10)To make the sauce,take a bowl
11)Mix salt,mustard,confectioner's sugar and egg yolks. Blend well.
11)Now pour the lemon juice and mix well.
12)Slowly add oil,beating constantly.
13)Now add herbs and spinach juice for color
14)Unmould the mousse and garnish.

SERVING
15)Pour sauce and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Fish
Cook Time: 
45 Minutes
Servings: 
6

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