Making fish Timbales

One of the simplest ways to use the fish mousse above is to bake it in dariole moulds.

1. Divide the mousse between 6 chilled dariole moulds. Cover with buttered grease-proof paper. Set in a roasting tin and pour in hot water almost to the top of moulds.

   

2. Bake in a bain marie at 160 C until firm, about 25 minutes. Turn out on to individual plates.