Recipe

Smoked perch fillet mousse

Mousse of smoked fillets of egli beautifully decorated on a flattened plate, Valais, Switzerland

Preparation

  1. Fill a saucepan with 1,5 dl of water, add the gelatine powder and mix with a whisk. Bring it to the boil while stirring continuously. Remove the pan from the heat and leave to cool.
  2. Peel the onion and cut it into quarters. Set aside 4 perch fillets.
  3. In a bowl, add the remaining perch fillets, onion, mini gherkins, mayonnaise, half the parsley, cooled gelatine and seasoning. Blend until thick and not too watery.
  4. Pour the mixture into 4 small moulds or a large dish and cool in the fridge for 5 hours.

Finish

  1. Turn out the mousses onto plates and garnish with parsley. Place the perch fillets set aside earlier and the slices of rye bread on the side of the plate.

 

Recipe: La Perche Loë

Mousse of smoked fillets of egli beautifully decorated on a flattened plate, Valais, Switzerland Fill a saucepan with 1,5 dl of water, add the gelatine powder and mix with a whisk. Bring it to the boil while stirring continuously. Remove the pan from the heat and leave to cool. Peel the onion and cut it into quarters. Set aside 4 perch fillets. In a bowl, add the remaining perch fillets, onion, mini gherkins, mayonnaise, half the parsley, cooled gelatine and seasoning. Blend until thick and not too watery. Pour the mixture into 4 small moulds or a large dish and cool in the fridge for 5 hours.