Home

Kipper Mousse

ingredients

serves 4
600 g kipper fillets
1 small onion
1/2 stick (2 oz) 50 g butter
250 ml Veloute sauce
250 ml mayonnaise
15 g gelatine
75 ml dry white wine
250 ml (8 fl oz) double cream (heavy cream)
salt and black pepper
lemon juice
butter for greasing

method

1. Skin the kipper fillets and cut into 2 - 3 cm pieces.

2. Skin the onion and slice it finely.

3. Fry the fish and onion gently in the butter for 7 minutes.

4. Mix in the Veloute sauce and mayonnaise.

5. Pound, or process in an electric blender to make a smooth puree.

6. Soften the gelatine in the wine in a small heatproof container.

7. Stand the container in hot water and stir until the gelatine dissolves.

8. Add it to the puree and mix very thoroughly.

9. Blend in the cream and season to taste.

10. Add a squeeze of lemon juice.

11. Spoon into a lightly buttered souffle dish or oval pate mould and chill for 2 hours.

12. Serve from the dish, or turn out the mousse on to a serving dish and garnish with lemon slices and parsley sprigs. Serve with hot toast and lemon slices.

What did you think?

9 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved