Trout Mousse
Trout Mousse This dish can be prepared even a day in advance and be kept in the refrigerator until required. The texture makes it very
OtherSeafoodEasy1 minBy Northstar
Ingredients
Servings
4
- 500 g trout (or other salmon type fish)
- 100 g boiled potatoes
- 150 ml freshly pressed lemon juice
- 3 tbsp cognac
- 2 tbsp molten butter
- 2 avocados
- cayenne pepper
- black pepper, salt
Instructions
- 1
Cook any salmon type fish, e.g. trout, in the microwave oven: 1 minute at high for every 100 gram. Remove skin, bones, tail and head, and let the meat cool. About 300 gram of meat should remain.
- 2
Purée the trout meat together with cooked potatoes, freshly pressed lemon juice, cognac and molten butter in a food processor.
- 3
Add the flesh of 1 1/2 peeled avocado, a very generous pinch of cayenne pepper and pinches of salt and black pepper.
- 4
Purée for another 15-30 seconds.
- 5
Transfer the mousse to a suitable bowl and let it cool for at least a few hours in the refrigerator.
Tags
aphrodisiac-cookingother