Perch Mousse with Corn and Green Peas

Fish 632 Last Update: Mar 18, 2021 Created: Feb 24, 2021 0 0 0
Perch Mousse with Corn and Green Peas
  • Serves: 4 People
  • Prepare Time: 2 hours
  • Cooking Time: 1 hour 30 m
  • Calories: -
  • Difficulty: Easy
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This is one of the options for fish mousse. It looks a little simple, but if you look closely, under the guise of simplicity, there is a very sophisticated taste. Everything is like the classics.

Ingredients

Directions

  1. Start cooking in 3 hours 30 minutes. Before serving, pour the fish fillet with boiling water, cook over low heat for 10 minutes, transfer to a dish, strain the broth. Pour gelatin with a small amount of cooled fish broth for 20 minutes. When the gelatin swells, add 1 cup of broth, bring to a boil, but do not boil.
  2. When the fish fillet has cooled, carefully peel off the skin and cut into thin strips. Place in a bowl and cover with cling film. Cut the fillet into small pieces.
  3. If green peas and corn are frozen, pour boiling water over them, put them in a colander, and let all the liquid drain. Squeeze the juice out of the lemon. In a blender, beat the fillet with the cream, lemon juice and gelatin broth. Transfer to a bowl and season with salt and pepper to taste. Add chopped fish skins, corn and green peas and stir.
  4. Cover the form with cling film so that its ends protrude over the sides. Lubricate the film with vegetable oil, lay out the mousse. Cover with the ends of the film and refrigerate for 2 hours. Remove the finished mousse from the mold, remove the film. Cut into portions.

Perch Mousse with Corn and Green Peas



  • Serves: 4 People
  • Prepare Time: 2 hours
  • Cooking Time: 1 hour 30 m
  • Calories: -
  • Difficulty: Easy

This is one of the options for fish mousse. It looks a little simple, but if you look closely, under the guise of simplicity, there is a very sophisticated taste. Everything is like the classics.

Ingredients

Directions

  1. Start cooking in 3 hours 30 minutes. Before serving, pour the fish fillet with boiling water, cook over low heat for 10 minutes, transfer to a dish, strain the broth. Pour gelatin with a small amount of cooled fish broth for 20 minutes. When the gelatin swells, add 1 cup of broth, bring to a boil, but do not boil.
  2. When the fish fillet has cooled, carefully peel off the skin and cut into thin strips. Place in a bowl and cover with cling film. Cut the fillet into small pieces.
  3. If green peas and corn are frozen, pour boiling water over them, put them in a colander, and let all the liquid drain. Squeeze the juice out of the lemon. In a blender, beat the fillet with the cream, lemon juice and gelatin broth. Transfer to a bowl and season with salt and pepper to taste. Add chopped fish skins, corn and green peas and stir.
  4. Cover the form with cling film so that its ends protrude over the sides. Lubricate the film with vegetable oil, lay out the mousse. Cover with the ends of the film and refrigerate for 2 hours. Remove the finished mousse from the mold, remove the film. Cut into portions.

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