Fish Mousse with Shrimp Butter Sauce

Preparation info

  • Difficulty

    Medium

  • serves

    16–20

Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

This recipe makes a large number of light fish mousses. It’s a favourite on our menu and can be served with many sauces. Even though the mousse is light it is also very rich, so it’s vital to cook it in small ramekins. They can be done in several batches as the raw mixture keeps perfectly overnight, covered in a cold fridge. Cooked crab meat, oysters, prawns, periwinkles or a tiny dice of cucumber could be added to a beurre blanc sauce to serve with them.

Ingredients

  • 340 g very fresh fillets of whiting or pollock, skinned and totally free of bone or membrane
  • 1 teaspoon salt
  • pinch of freshly ground white pepper
  • 1 egg, preferably free-range
  • 1 egg white
  • 750 ml cream, chilled beurre blanc sauce recipe × 2
  • 8 g melted butter
  • 110–225 g peeled cooked shrimps

Garnish

  • whole cooked shrimps (optional)
  • sprigs of chervil
  • several small ramekins, 60 ml capacity, 5cm diameter, 2.5cm deep

Method

Cut the fish fillets into small dice, purée in the chilled bowl of a food processor, add the salt and freshly ground pepper and then add the egg and egg white and continue to purée until it is well incorporated. Rest and chill in the fridge for 30 minutes.

Meanwhile, line the ramekins with pure clingfilm or brush with melted butter. When the fish has rested for 30 minutes, blend in the cream and whizz again just until it is well incorporated. Check seasoning. Fill the moulds with the mousse and put them in a bain-marie. Cover with a pricked sheet of tinfoil or greaseproof paper. Bring the water in the bain marie just to boiling point, put it in the oven at 200°C/400°F/Gas 6 and bake for 20–30 minutes. The mousses should feel just firm in the centre and will keep perfectly for 20–30 minutes in a platewarming oven.

Meanwhile, make the beurre blanc sauce and keep warm. When the mousses are cooked remove them to a warm place and leave to rest. Toss the shrimps in a very little foaming butter until hot through, add them to the sauce, taste and correct seasoning: the sauce should be very thin and light. Pour a little hot sauce on to each plate, unmould a mousse, place it in the centre and garnish with shrimps and sprigs of fresh chervil.