Serves: 6
Total Calories: 196
Preheat oven to 350° F. Generously butter a 5-cup mold. Cut fish into 1 1/2 -inch cubes and place in a bowl of food processor or blender. Add eggs, salt, pepper, nutmeg, lemon juice and cayenne. Blend until coarsely chopped in on/off spurts. Gradually add cream while continuing to blend. When fluffy and light, pour mousse into buttered mold. Smooth over top and cover with round of buttered wax paper cut to fit. Place mold in a shallow pan 2 to 3 inches larger in diameter add boiling water to depth of 1 inch. Return water to boil on stove top place in oven (do not allow water to boil while in oven, simmer only) and bake mousse until set, approximately 45 minutes. Let stand until cooled chill. Unmold onto a serving dish and serve with Salsa Verde.
Note: Spoon a ribbon of Salsa Verde down the middle of mousse and sprinkle with minced parsley before serving. Or make individual servings by placing a slice of mousse on a lettuce leaf, nap with sauce and sprinkle with parsley.
This Cold Fish Mousse With Salsa Verde recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
