Salmon and Prawn Mousse
Ingredients
| Fresh salmon | 12 Ounce (350 g / 3/4 lb) | |
| Butter | 2 Ounce (50 g /1/4 cup) | |
| Hot flavored milk | 1/2 Pint (300 ml / 1 1/4 cups) | |
| Butter | 3/4 Ounce (1 1/2 cup / 20 g) | |
| Plain flour | 3/4 Ounce (3 tablespoons / 20 g) | |
| Mayonnaise | 1/4 Pint (2/3 cup / 150 ml) | |
| Double cream | 1/4 Pint , whipped (2/3 cup / 150 ml) | |
| Prawns | 3 Ounce , peeled and roughly chopped (75 g / 1/2 cup) | |
| Powdered gelatin | 1/2 Ounce (15 g / 1 envelope) | |
| Fish | 3 Tablespoon (1/4 cup) | |
| Stock/Dry white wine | 1/2 Cup (8 tbs) | |
| Egg white | 1 , stock | |
| Prawns | 2 | |
| Parsley sprig | 2 (to garnish) |
Directions
GETTING READY
1. Start by preheating the oven to 325°F
2. Remove skin and bones and flake the fish, reserve the juices from the fish
MAKING
2. On a buttered foil, place the salmon and package loosely and cook in oven at 325°F, for 20 minutes, then remove from oven and cool in the foil
3.Prepare the bechamel sauce, by adding the fish juices, and boil for 2 minutes and then let it cool
4. On a pan, heat water, then beat in the salmon, mayonnaise, cream and prawns, and dissolve the gelatine in the stock in a basin and add mixture and heat it in the pan
5. Take the egg whites and fold it, then spoon into individual ramekin dishes, smoothen the surface and let it chill for sometime
6.Garnish with prawns and parsley
SERVING
7. Serve with wafers, vegetables
Recipe Summary
Nutrition Facts
Serving size
Calories 1420Calories from Fat 1055
% Daily Value*
Total Fat 118 g181.5%
Saturated Fat 25 g125%
Trans Fat 0 g
Cholesterol
Sodium 822 mg34.25%
Total Carbohydrates 20 g6.7%
Dietary Fiber %
Sugars
Protein 67 g134%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
