A Little Savarin of Fish Mousse with Seafood and Lobster Coulis

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

  • About


  • 200 g (7 oz) white fish, such as lemon sole plaice or whiting, cleaned
  • 50 ml (


Purée the fish in a food processor with the egg white and salt. Pass the purée through a fine sieve and put into a bowl over ice. Chill in the refrigerator for 1 hour.

Sweat the shallot in butter for 3 minutes. Add the mushrooms and sweat for a further 2 minutes. Add the white wine and reduce until dry. Cool.

Butter six savarin moulds, 9—10