Smoked perch fillet mousse

Category
Starter
Difficulty
Easy
Nutritional value / pers.
320 kcal
Total time
330 min
Preparation time
25 min
Cooking time
5 min
Resting time
300 min
Ingredients (4 people)
Preparation
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.
Finish
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 by: La Perche Loë
Suggestion
Ideally, the mousse should be prepared the night before.
Wine suggestion
Heida/Païen