Fish Mousse with Spinach Sauce
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- For the mousse
- 600 grams Pike fillet
- 2 egg whites
- salt
- peppers
- lemon juice
- Chili powder
- ½ l Whipped cream
- butter (for ramekins)
- For the sauce
- ¼ l white wine
- ½ l Whipped cream
- 200 grams Spinach (rinse, trimmed)
- 1 bunch Dill (finely chopped)
- salt
- peppers
- lemon juice
Preparation steps
1.
Finely chop the pike fillets, then process with egg whites, the seasonings and cream in a food processor until smooth, then press through a sieve. Spoon the mixture into buttered ramekins and cook in a water bath for about 20 minutes.
2.
For the sauce, let the wine boil until reduced, then add cream, spinach and dill, and let simmer for 2 minutes. Season with salt, pepper and lemon juice and stir well just before serving. Remove the mousse from the ramekins upside-down, and arrange on the spinach sauce. Serve immediately.
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