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9 October 2010

MACKEREL MOUSSE

Easy, quick, surprising, delicious, should I say more?!



Serves 4:
250G PEPPERED SMOKED MACKEREL FILETS
50G BUTTER
30ML OF SINGLE CREAM
A PINCH OF FLAKED CHILLIES
THE ZEST OF 1/2 LEMON

Melt the butter slowly in a saucepan with the chilli flakes to infuse in the butter for a couple of minutes. In the meantime, discard the skin of the filets.

In a food processor, put the pieces of fish, the butter and the cream. Add the zest of 1/2 lemon. Blend until smooth.

With the help of 2 tablespoons,scoop the mousse from the blender and form a little "quenelle" between the spoons. Put the quenelles on a plate, cover gently with a cling film, without squeezing down and store in the fridge for few hours.

Serve with a thin slice of lemon and crackers or toasts.

*tips*
Instead of quenelles, you can also separate the mousse into 4 small ramekins.

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