Smoked Haddock Mousse with Avocado

Name: Smoked Haddock Mousse with Avocado
Ingredients: 2 X 115 g/4 oz fillets of smoked haddock; freshly ground white pepper; A little butter; 1 avocado; 150 ml/¼ pint milk; 2 leaves gelatine; juice of ½ lemon; 85 ml/3 fl oz double cream; 1 tbsp dry white wine; 300 ml/½ pint avocado sauce; sprigs of fresh dill (optional); 1 egg white; Pinch of nutmeg

Preparation info

Serves
6

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Ingredients

2 X 115 g/4 oz fillets of smoked haddock
A little butter

Starter
Pescatarian

Method

Skin the fillets of haddock. Butter the base of a pan large enough to take the fish without overlapping, lay the fish in and season with pepper. Pour in the milk and gently poach over a low heat for about 5 minutes or until cooked. Remove the fish from the milk and allow to cool. Return the milk to a high heat and reduce by two-thirds.

Once reduced, strain through a fin