Smoked Haddock Mousse

Name: Smoked Haddock Mousse
Yield: Serves 4–5
Ingredients: 2–3 tsp white wine vinegar; 8–12 strands of saffron; 1 level tbsp plain flour; 1 tsp tomato purée; 2 sprigs of dill, finely chopped, plus extra for serving; 300 ml double cream; 3–4 pinches of mild chilli powder; sea salt; 300 ml whole milk; 100 g butter, plus extra for greasing; 125 g peeled prawns; 500 g smoked haddock fillets, skinned; 3 tsp eggs, separated

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

This is easy to make and has a delicate flavour that combines luxuriantly with the buttery sauce. Serve simply with a mixed leaf salad for the ultimate treat.

Ingredients

100 g butter, plus extra for greasing
125 g peeled prawns
500

Fish course
Pescatarian

Method

Preheat the oven to 180°C/Gas mark 4. Half-fill a roasting pan with hot water and place in the oven. Generously butter a 1 litre ring mould, a round cake tin or 4 individual metal moulds.