Twait shad egg mousse

Twait shad egg mousse

Twait shad egg mousse

March 31, 2012

Type of dish

Cuisine

serves for

4

total time

1 HR 20 MIN

ingredients

Cod
500 g
1 pair
egg whites
3
Cream
200 g
Cow’s milk ricotta
200 g
butter
60 g
water
500 ml
Dry white wine
250 ml
Cream
200 g
Onion
1
carrot
1
Celery stick
1
Parsley
2 bunches
egg yolks
3
White flour
20 g
Lemon juice
15 ml
butter
To taste
Salt, white pepper
To taste
Freshly-ground black pepper
To taste

Preparation

De-skin and de-bone the cod, setting them aside.
Blend the fish meat in a mixer and then pass it through a fine sieve.
Slowly add the unbeaten egg whites and then 100 g of the cream and the ricotta.
Adjust the salt and white pepper, stir and place in the refrigerator for 20 minutes.
Heat the oven to 200°C.
Sauté the Shad sacks in butter, take off their skins and sprinkle with salt and black pepper.
Open one of the egg sacks, mince it into tiny pieces and mix it into the egg mousse.
Butter a ring-shaped mould and pour in the mixture.
Put the mould in pot with boiling water, cover with wax paper and cook it in the oven for 20 minutes.
When done, release the mousse from the mould onto a hot tray and fill the centre with the following sauce, which must be ready as soon as the mousse is: In a saucepan, place the fish bones and skin together with water and the wine, add the chopped onion, carrots and celery along with the parsley, salt and pepper to taste.
Stir well.
In a separate bowl, beat the yolks together with the flour and 100 g of cream and then filter and pour 350 ml of the filtered fish. broth onto the flour and cream.
Put the entire composition in to a double boiler with boiling water, then add the remaining 100 g.
cream to the remaining egg sack, finely chopped.
Add salt and pepper to taste and let the sauce thicken, stirring constantly.
Remove from flame, add the lemon juice and pour this sauce into the hollow ring of the mousse mould.

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