Spinach Mousse with Anchovy Hollandaise

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

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For the mousse

  • 2 eggs
  • 110 g/4 oz cooked spinach, thoroughly squeezed dry


Preheat the oven to 350°F/180°C/Gas Mark 4. In the blender, purée the eggs and spinach until completely smooth. Stir in the cream and season with salt, pepper and nutmeg. Pour into buttered dariole moulds or ramekins, cover each one with foil, and