Spinach Mousse with Anchovy Hollandaise

Name: Spinach Mousse with Anchovy Hollandaise
Ingredients: 1 tbsp water; 225 g/8 oz clarified butter, melted; salt, pepper and nutmeg; 3 egg yolks; salt, pepper and nutmeg; salt, pepper and nutmeg; 110 g/4 oz cooked spinach, thoroughly squeezed dry; 250 ml/8 fl oz double cream; 2 eggs; 50-g/2-oz tin of anchovy fillets, squeezed free from oil; 50-g/2-oz tin of anchovy fillets, squeezed free from oil; a pinch of cayenne; lemon juice, to taste

Preparation info

Difficulty
Easy

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

Ingredients

For the mousse

 
       

Method

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