FISH MOUSSELINE WITH SAUCE NANTUA
Steps:
- For the sauce: Heat the butter over low heat. Saute the carrots and onions for 2 minutes. Chop the shrimp, add them, turn up the heat and fry until they turn bright red, about 3 minutes. Flame with the Cognac. Add the wine and reduce by half. Add the stock, bring to a boil and reduce to a simmer. Add the tomato paste, cayenne, paprika, bay leaf and thyme and cook for 30 minutes. Stir in the cream and let bubble a further 10 minutes. Pull out the bay leaf and thyme and blitz the mixture in the food processor. Strain through a fine-mesh sieve. Bring the sauce back to a boil in a saucepan, reducing to sauce consistency. Season with salt and pepper.
- For the fish: Put the fish, cream and egg in a food processor and whiz just a few seconds to form a paste. Stir in the parsley, salt and pepper and chill for 30 minutes.
- Before serving, preheat the oven to 350 degrees F/180 degrees C. Butter 6 ramekins (or a terrine) and put a round of parchment in the bottom of each. Fill the ramekins with the fish mixture. Set them in a baking dish and pour boiling water around to come halfway up the sides. Bake until just set, about 20 minutes.
- Unmold onto warm serving plates. Spoon the sauce over the top, and serve hot.
SMOKED TROUT MOUSSE
Steps:
- In a food processor, pulse the trout until just blended. Add the cream cheese and cream and pulse the trout until just smooth. Add the lemon juice, salt, pepper and chives. Set aside.
- Serve a dollop with each corn dill muffin and garnish as desired.
NORWEGIAN FISH MOUSSE (FISKEPUDDING)
This is light and airy fish pudding - A traditional dish of Norway. You serve this dish with Hollandaise or a mustard sauce. May be served as a first course or as a side dish.
Provided by Bergy
Categories Scandinavian
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and pat dry the fillets, remove any skin, mince the fish, mince several times so you have a fine texture.
- You may use your blender but be careful you do not want to puree it - It is better to do it by hand so the fish retains some texture but is finely minced.
- Add salt, pepper, nutmeg and potato flour, mix well.
- Stir the farce vigorously and slowly incorporate the milk & cream, beating all the time.
- Butter a 2 1/2-3 pint oblong mould, sprinkle in the bread crumbs coating the mould.
- Add the mousse until the mould is 3/4 full.
- Cover with buttered foil or release foil.
- Place mould in a larger dish, fill with water.
- Bake in 375 oven for approximately 1 hour or until a knife comes out clean.
- Invert the mould very carefully.
- Decorate with the shrimp & parsley.
- Serve with sauce poured over it.
- Serve hot or at room temperature.
FISH MOUSSE
A light and airy luncheon dish great for using up leftover fish from the New England chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Chilling time not included in preparation time and cooking time is approximate.
Provided by Molly53
Categories Free Of...
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Beat yolks slightly; add salt, mustard, paprika, lemon juice, butter and milk.
- Cook in a double boiler until thick, stirring constantly.
- Soak gelatin in cold water for 5 minutes.
- Stir into hot mixture until gelatin is completely dissolved.
- Fold in flaked fish.
- Rins a mold in cold water or spritz lightly with cooking spray; fill with fish mixture.
- Chill until firm.
- Unmold and serve with mayonnaise.
Nutrition Facts : Calories 85, Fat 6.8, SaturatedFat 3.9, Cholesterol 78.8, Sodium 439.8, Carbohydrate 3, Fiber 0.1, Sugar 0.3, Protein 3.4
FISH MOUSSE GRILLED ON LEMON GRASS (SATE LILIT)
Provided by Steven Raichlen
Categories dinner, weekday, main course
Time 40m
Yield 6 to 8 appetizer servings, 2 to 3 main course servings
Number Of Ingredients 18
Steps:
- Prepare spice paste. In a food processor finely grind shallots, garlic, chilies, ginger, turmeric, macadamia nuts, coriander, pepper, shrimp or anchovy paste (if using fish sauce, add it in Step 2) and salt. Heat oil in a wok. Stir-fry mixture over medium heat until dark and fragrant, 6 to 8 minutes. Transfer to a bowl, and let cool.
- Prepare fish mousse. Puree fish and shrimp in food processor. Add spice paste, and puree. Work in coconut milk, lime juice, kaffir lime leaves and sugar. Taste mixture for seasoning, adding salt or lime juice to taste. It should be highly seasoned. Chill mixture for 2 hours.
- Lightly wet your hands. Take about 3 tablespoons mousse mixture in one hand, and mold it onto bulbous part of lemon grass stalk about 3 inches long). Repeat with remaining stalks. Place finished sates on a plate lined with plastic wrap. Cover with more plastic wrap.
- Preheat grill to high. Brush and oil grate. Grill sates until mousse is nicely browned and cooked through, 3 to 4 minutes a side. If fish mixture sticks to grate, use a metal spatula to turn sates. Serve at once.
Nutrition Facts : @context http, Calories 475, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 11 grams, Fiber 1 gram, Protein 73 grams, SaturatedFat 3 grams, Sodium 525 milligrams, Sugar 2 grams, TransFat 0 grams
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