Fish Salad Mousse Recipe

Fish Salad Mousse Recipes

Ingredients :

3 lb fresh or frozen haddock fillets

2 cups mayonnaise

1/3 cup lemon juice

1 tbsp grated onion

2 tsp salt

1/2 tsp pepper

1 tsp curry powder

1 tsp Worcestershire sauce

1/8 tsp Tabasco

2 envelopes unflavored gelatin

1 cup liquid (fish cooking liquid plus water if necessary)

1/2 cup chopped parsley


Marinated Shrimp

Method :

Wash the fresh fillets or thaw the frozen ones until they can be separated. Put a large sheet of heavy-duty aluminum foil on a rack in a very large pan. Lay the fish pieces on the foil and turn the foil up around the fish so it will hold the cooking liquid. Add about 1/2 inch boiling water to the pan (water will be under the fish so fish steams), cover tightly and simmer about 7 minutes or until fish flakes easily with a fork. Lift fish pieces out into a bowl and cool. Drain any liquid out of foil into a measuring cup. Cool.

Flake any fish into large mixer bowl, discarding any bones and dark flesh or skin. You should have about 6 cups (1.5 liter) flaked fish. Combine mayonnaise, lemon juice, grated onion, salt, pepper, curry powder, Worcestershire sauce and Tabasco. Add fish and beat all together (medium speed on the mixer) until as smooth as possible. Soak gelatin in 1 cup (250ml) liquid 5 minutes in a small saucepan. Set over low heat and heat just until golden is dissolved. Pour into fish mixture in a thin stream, beating constantly. Stir in parsley. Pour into 2-qt (2.5 liter) mould with a tube in the centre. Chill several hours until very firm. Unmould on a bed of watercress and fill centre with Marinated Shrimp. Garnish each serving with 2-3 shrimps.

Serves 8

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