Start with preparing the mousse.
Place fish into pan, pour over cream, bring to the boil, remove from heat and leave to one side to poach gently.
Put the gelatine into a large bowl of cold water and soak for 5 minutes. Lift gelatine out of water, squeeze gently. Add the gelatine to fish and cream, stir to dissolve.
Blitz the fish and cream together until almost smooth. Transfer to a bowl. Add the crème fraiche, then whip the cream and stir through. Add Pernod or lemon/lime juice to taste. You may wish to add a little ground white pepper to taste – but salt should not be necessary. Place in fridge until required.
|2 finely diced Shallots|
|5 cm finely sliced Leek (white only)|
|250 g finely diced Potatoes|
|800 ml Chicken Stock|
|1 tspn dried Marjoram|
|200 g Crème fraiche|
For the Soup heat butter in a large pan, add all the vegetables and gently braise without any colour for 10 minutes. Add 750 ml stock, bring to the boil and then simmer for 10 minutes. Meanwhile, place marjoram into a small bowl; pour over remaining 50 ml of chicken stock and leave to infuse for 10 minutes. Strain and add marjoram infused stock to pan.
Remove from heat, add crème fraiche and then blitz until smooth, alternatively strain through a fine sieve. Transfer to a clean pan.
To serve first reheat soup gently. Warm six soup plates. Place a quenelle of mousse onto the centre of each soup plate, pour soup around. Garnish with chives.
The mousse makes a great starter on it own. Serve with crisp bread and fresh salads leafs.
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