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Layered fish mousse recipe And Books

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Layered fish mousse recipe and books

So you would like to know how to make Layered fish mousse recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


layered fish mousse

575g mixed whitefish high in gelatin (brill sole angler fish rock fish rock eel or flounder)
1 carrot
1 onion
2 sticks of celery chopped
juice and zest of 1 lemon
2 garlic cloves
2 tbs freshly chopped corriander
225g riccotta cheese
1 tin laver
1/2 teaspoon powdered coriander
1 tspn paprika
seas altand freshly ground black pepper

Have the fishmonger fillet the fish but keep all the heads and bones
Place heads and bones in a saucepan with the carrot onion celery juice and zest of Iemon and garlic cloves and cover with cold water.
Bring to the boil and simmer for 15 minutes.
Lay the filleted fish gently on top of the bones.
Simmer for a further 5 minutes or until the fish is just cooked
Leave to cool take the fish out and place in a blender jar or food processor
Add the chopped parsley tarragon and the ricotta and blend to a puree
In another bowl tip out the contents of the tin of laver
Add the coriander and paprika and mash to a puree
Season both purees with the salt and pepper to taste
Pour off the fish stock from the bones and add 150 ml of it to the laver.
Add 150 ml of it to the white fish puree
In a souffle dish place some of the white fish puree then add a layer of the laver puree and continue in stripes of black and white until you have used up all the puree
Refrigerate for 3 hours.

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We truly hope you will like this American recipe, and enjoy your tasty Layered fish mousse recepie. Check out these great recipe books and learn how to make Layered fish mousse!
View Recipe Books - Layered Recipe







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