Fish Mousse

Preparation info

  • Makes

    450 g

    • Difficulty


Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About


  • 150 g/5 oz trimmed and diced fish such as cod, lemon sole or turbot
  • 1


Place the fish in a food processor and blend to a fine mince, stopping twice during processing to scrape down the sides of the bowl. Add the salt and pepper and mix again ensuring even distribution. Chill for 10-15 minutes.

Place the fish back in the processor then blend in the cream, adding it in a steady stream (this should take only 30-40 seconds otherwise the cream will be overworke