Starter Recipes > Smoked Haddock Mousse
Starter - Smoked Haddock Mousse
Main Course - Poacher Roll
Dessert - Honey & Lemon Sponge
1 small onion sliced
8 fluid oz milk
1 bay leaf
2 tablespoons unsalted butter
1/2 tablespoon all-purpose flour
1/2 teaspoon cayenne pepper
salt and pepper
1/2 tablespoon powdered gelatine
2 tablespoons water
juice and grated rind of 1 lemon
1/4 pint double cream whipped
half cucumber, sliced
(see measure conversions for more information)
- Bring to the boil, cover and simmer for 10 minutes.
- Strain the fish and reserve the cooking liquor.
- Be careful to remove all the skin and bones and flake the fish finely.
- Melt the butter, stir in the flour and cook for 2 minutes until the mixture is light brown.
- Whisk in the milk and cook for 3 minutes stirring.
- Season to taste with cayenne pepper, salt and pepper.
- Remove from the heat, cover and leave to cool.
- Mix the gelatine with the water and lemon juice, then dissolve over a pan of hot water.
- Blend the fish and gelatine into the sauce with the lemon rind and cream.
- Pour into a soufflé dish and leave to set.
- Garnish with the cucumber and serve with thin brown bread and butter.
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Comment Script
This recipe is part of the March 2006 Recipes Menu
Starter - Smoked Haddock Mousse
Main Course - Poacher Roll
Dessert - Honey & Lemon Sponge
How to make smoked haddock mousse:
A light mousse to start with, the smoked haddock gives a distinctive flavor; it is easy to make and can be made in advance.
Ingredients
1 large smoked haddock fillet cut into small pieces1 small onion sliced
8 fluid oz milk
1 bay leaf
2 tablespoons unsalted butter
1/2 tablespoon all-purpose flour
1/2 teaspoon cayenne pepper
salt and pepper
1/2 tablespoon powdered gelatine
2 tablespoons water
juice and grated rind of 1 lemon
1/4 pint double cream whipped
half cucumber, sliced
(see measure conversions for more information)
Method
- Put the haddock, onion, milk and bay leaf in a saucepan.- Bring to the boil, cover and simmer for 10 minutes.
- Strain the fish and reserve the cooking liquor.
- Be careful to remove all the skin and bones and flake the fish finely.
- Melt the butter, stir in the flour and cook for 2 minutes until the mixture is light brown.
- Whisk in the milk and cook for 3 minutes stirring.
- Season to taste with cayenne pepper, salt and pepper.
- Remove from the heat, cover and leave to cool.
- Mix the gelatine with the water and lemon juice, then dissolve over a pan of hot water.
- Blend the fish and gelatine into the sauce with the lemon rind and cream.
- Pour into a soufflé dish and leave to set.
- Garnish with the cucumber and serve with thin brown bread and butter.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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