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- Cuisine: Modern Asian
- makes 250 g
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Teage-Ezard, award-winning chef and restauranteur.
More Teage Ezard recipes
Ingredients
150 g (5 oz) white fish
1 egg white
110 ml (4 fl oz)
pure cream
sea salt
Preparation
I use this fish mousse as a binding agent in seafood pasta and dumplings. I prefer to use blue eye, however, if this is not available, use a sweet white fish such as whiting or sole.
Trim the fish of its fins, skin and any blood. Dice the flesh and put into a food processor. Blend to a smooth purée and, with the motor running, add the egg white. Pass through a fine sieve into a clean, chilled bowl and stir in the cream with a wooden spoon. Season to taste and refrigerate. Use within 24 hours.
Recipe from Becasse: Inspirations and Flavours by Justin North with photographs by Steven Brown. Published by Hardie Grant Books.
If you enjoyed this Fish recipe (blue eye) mousse then browse more Modern Asian recipes, sauce and dressing recipes and our most popular hainanese chicken rice recipe.
Modern Asian Restaurants
Displaying 10 of 376 Modern Asian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Harry's Singapore Chilli Crab | Sydney | |
| 2. | The Chairman and Yip | City | |
| 3. | Timmy's Kitchen | Manuka | |
| 4. | Taste of Asia | North Hobart | |
| 5. | Viet Hoa | Perth | |
| 6. | Petaluma's Bridgewater Mill | Bridgewater | |
| 7. | House of Chow | Adelaide | |
| 8. | Imperial Peking | St Peters | |
| 9. | Indochina Thai Restaurant | Unley | |
| 10. | Phuket | Glenelg |
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