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Sole Mousse with Chives
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Anna Olson and Michael Olson
Published 2010
A fish course isn’t a traditional part of a Slovak Christmas Eve supper (although it’s a Polish and Italian tradition), but we decided to add a fish component over the past few years to lighten the density of so many starches.
Ingredients
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Method
In a food processor, purée the sole with the egg whites, salt and Dijon mustard. With the food processor running, slowly add the cream, starting a drop at a time. Once all the cream has been added, the mousse will have the consistency of toothpaste — not runny, but not too solid. Mix in the sliced chives in pulses of the processor, but don’t purée.