Fish Mousse
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
3 h. 40 min.
Preparation
Calories:
327
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 301 mg | (8 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams Whipped cream
- 200 grams Quark
- 100 grams Crème fraiche
- 100 grams Crème fraiche
- 5 sheets gelatin
- 1 Tbsp Noilly Prat
- 2 Tbsps Horseradish
- 50 grams smoked trout (chopped)
- 50 grams Smoked salmon (chopped)
- salt
- freshly ground pepper
- 1 Tbsp chopped Dill
- garnish
- lemons
- Dill
Preparation steps
1.
Soak gelatin in cold water. Whip cream.
2.
Mix quark, creme fraiche, sour cream, horseradish and dill until smooth.
3.
Slowly heat gelatin and Noilly Prat in small saucepan and dissolve gelatin. Stir in 2 tablespoons of quark mixture. Fold in fish and whipped cream, season with salt and pepper and pour into small ramekins. Chill at least 3 hours.
4.
Before serving, briefly in hot water and plunge on plate. Serve garnished with dill and lemon slices.
