Fish Mousse
makes about 1/2 pound
This is a staple for making seafood wontons. The egg and cream binds the fish together. You could also use the mousse as a stuffing or to make seafood patties. Be sure to check the fish for bones before adding it to the processor.
5 ounces white fish (like sole)
1 egg white
4 fluid ounces cream
Healthy pinch of salt
prep: 10 minutes
total: 10 minutes
food processor
Make sure you remove any bones or skin from the fish. Dice the fillet, and whip it in a food processor until it is a puree. Then, add the egg white, and whip some more, followed by the cream and more whipping. Add a touch of salt.
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