Boiled red fish mousse. Salmon mousse with cream

Tender salmon meat is excellent for children's cuisine and at the same time is a delicacy. Airy salmon mousse with cream is completely safe for children, as it contains only fish pulp. To be sure, you can beat it with a blender.

Without gelatin and fresh heavy cream, it is impossible to achieve a stable mousse shape. After hardening, it keeps warm well.

A pinch of sugar will highlight the soft creamy taste. The mass, light as foam, can be placed on toast, biscuits, garnished with large shavings of sharp cheese, bright sour berries or lemon slices.

Ingredients

• 2 ridges of red fish
• 4-5 tbsp. l. cream 33%
• 10 g gelatin
• salt and ground black pepper to taste

Yield: 6 servings.

Preparation

1. Rinse the purchased ridges of red fish in water and carefully remove the upper and lower films with scales from each of them. Cut off the fins and tails - you definitely won't need them. Place the washed salmon ridges in a saucepan, add hot water and cook from the moment of boiling for about 20-25 minutes until the flesh of the red fish is completely boiled.

2. Using a slotted spoon, scoop the pulp into a separate container. Do not pour out the broth - it will make an excellent fish soup, or simply freeze it in silicone molds until the next time you prepare the first course. Be sure to let the boiled ridges cool.

3. Then, using a knife, carefully remove the cooked pulp from the bones and place it in a container. Make sure there are no bones left in it.

4. In a separate container, lower the gelatin along with 100 ml of hot water. Dissolve it in it very carefully to avoid the formation of lumps.

5. In a deep container, combine the red fish pulp, cream and water with gelatin.

6. Add salt and ground black pepper, stir.

A simple recipe for French fish mousse step by step with photos. Easy to prepare at home in 1 hour. Contains only 530 kilocalories.

Recipe Specifications

• National cuisine: French cuisine
• Type of dish: Sauces and marinades, French cuisine
• Recipe difficulty: Simple recipe

• Preparation time: 13 minutes
• Cooking time: 1 hour
• Number of servings: 2 servings
• Calorie Amount: 530 kilocalories

Ingredients for 2 servings

• Fish 250 g
• Salt to taste
• Ground black pepper to taste
• Cayenne pepper to taste
• Ground nutmeg to taste
• Egg white 1 piece
• Cream 35% - ¼ l

Step by step

1. Turn fish fillet (merlan, pike, salmon, hake, monkfish or sunfish are suitable) into a homogeneous puree using a mixer or in a mortar, add salt and pepper, add cayenne pepper and nutmeg. Add the white of one large egg and grind it with the fish. Pass the mixture through a sieve, transfer to a glass or metal bowl, cover with cling film and chill in a container filled with crushed ice for at least 1 hour.
2. Mix a little cream into the fish puree cooled in this way using a spoon. Place in the refrigerator for 15 minutes. Continue adding a little cream, each time after adding another portion, cooling the mixture in the refrigerator, until half the volume of cream is gone. Once the mixture is soft enough, beat it with a whisk. Separately, beat the remaining cream and add it to the puree when already whipped. Store in the refrigerator until serving.

Wash the lemon, cut off one circle and set aside; Squeeze the juice out of the rest. Wash the fish fillet, put it in a saucepan, add a small amount of water, add a slice of lemon, bay leaf and black pepper. Put on fire, bring to a boil, add salt. Remove the pan from the heat and transfer the fish with a slotted spoon to a cutting board. Strain the broth through 2 layers of gauze.

When the fish fillet has cooled slightly, cut it into small pieces.

Pour gelatin into a saucepan and add a small amount of fish broth. When the gelatin swells, add another glass of broth and put the saucepan on the fire. Bring to a boil, but do not boil.

Place the fish pieces in a blender bowl, add cream, lemon juice and broth with gelatin; grind to puree. Add salt to taste.

Cover the pan with cling film so that its ends protrude beyond the sides. Place the puree into the mold, cover it with the free edges of the film and refrigerate for 1 hour.

Thaw the shrimp, remove the shell, place on a baking sheet and place in an oven preheated to 180ºC for 5 minutes to dry. (You can also dry the shrimp in the microwave.) Transfer half of the shrimp to a blender and puree. Add cream, cream cheese, horseradish, pepper, finely chopped parsley and remaining shrimp to the shrimp puree. Mix. Remove the fish mousse from the mold and remove the film. Cut into portions, place on a plate and pour over the sauce. Garnish with a sprig of mint.