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Trout Mousse
This dish can be prepared even a day in advance and be kept
in the refrigerator until required. The texture makes it very
well suited for spoon-feeding (each other).
Proceed as follows:
Ingredients:
1
. Cook any salmon type fish, e.g. trout, in the
microwave oven: 1 minute at high for every 100
gram. Remove skin, bones, tail and head, and let the
meat cool. About 300 gram of meat should remain.
. Purée the trout meat together with cooked potatoes,
freshly pressed lemon juice, cognac and molten
butter in a food processor.
. Add the flesh of 1 1/2 peeled avocado, a very
generous pinch of cayenne pepper and pinches of
salt and black pepper.
·
500 g trout (or other
salmon type fish)
100 g boiled potatoes
150 ml freshly pressed
lemon juice
3 tbsp cognac
2 tbsp molten butter
2 avocados
cayenne pepper
black pepper, salt
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2
3
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4. Purée for another 15-30 seconds.
5
. Transfer the mousse to a suitable bowl and let it cool
for at least a few hours in the refrigerator.
Serve the mousse together with lumpfish roe in canapés or
on toast, using the remaining 1/2 avocado cut in thin slices
as a decor.
An alternative is to take the mousse bowl, sit down upon a
bed and spoon-feed each other. In this case the roe should
be excluded.
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