Name Smoked Haddock Mousse


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* 1lb (450g) smoked haddock
* 1/2 pint (300ml) milk
* 2oz (50g) beurre manie
* salt
* freshly ground black pepper
* 1/2 oz (15g) packet powdered gelatine
* 2 tablespoons water
* scant 1/2 pint (300ml) good thick mayonnaise
* juice of 1 lemon
* 1/4 pint (150ml) double cream, whipped
* 2 hard-boiled eggs, finely chopped
* watercress to garnish

1. Arrange the fish in a microproof dish, cover and cook on full power for about 6 minutes until the flesh will flake easily. Peel off and discard skin and remove any bones. Flake the flesh.
2. Heat the milk in a suitable bowl for about 2 minutes, then whisk in the beurre manie until smooth and thickened. Season the sauce to taste.
3. Measure the gelatine into a bowl with the water and leave to stand for a few minutes to form a sponge, and then add to the hot sauce and stir until dissolved. Pour the sauce and fish into a processor or blender and puree until smooth. Leave to cool.
4. Add the mayonnaise and lemon juice to the sauce and fold in the whipped cream and hard-boiled eggs. Taste and check the seasoning, then pour into a 2 pint (1.2 litre) dish. Chill until firm and set. 5. Garnish with a few sprigs of watercress to serve.

Power Level: Full
Cooking Time: 8 Minutes
Serves: 6-8

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