Fish recipe (blue eye) mousse
- Cuisine: Modern Asian
150 g (5 oz) white fish
1 egg white
110 ml (4 fl oz)
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.
Makes 250 g
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, cooks and their books recipes, teage ezard recipes and our most popular hainanese chicken rice recipe.
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