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Mousseline Of Redfish Nantua

Mousseline of Redfish Nantua recipe image
This International dessert features Fish, fresh Pepper (to taste, Egg white 1 ds Nutmeg, Ice cream 1 ds Pepper, red. It delivers smooth, comforting richness, a pleasant kick of heat. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 694.4
Dietary: Gluten-free
Description
This International dessert features Fish, fresh Pepper (to taste, Egg white 1 ds Nutmeg, Ice cream 1 ds Pepper, red. It delivers smooth, comforting richness, a pleasant kick of heat. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 pound Fish, fresh Pepper (to taste)
  • 1 ea Egg white 1 ds Nutmeg
  • 1 quart Ice cream 1 ds Pepper, red
Directions
  1. 1
    Salt (to taste) Sauce Nantua ** ** See Sauce Nantua recipe.
  2. 2
    Puree the fish, making sure to scrape down the sides of the food processor to insure good results.
  3. 3
    Add the egg white and
  4. 4
    blend for 30 seconds, then
  5. 5
    add half of the
  6. 6
    cream and process for another 30 seconds.
  7. 7
    Remove this mixture to a mixing bowl over ice and beat in cream with a wooden spoon until light.
  8. 8
    Season with salt, pepper, nutmeg and red pepper.
  9. 9
    Pour the prepared mixture into small individual dishes or custard cups.
  10. 10
    Place dishes in a pan and add water halfway to the rims.
  11. 11
    Cook in a 350 F (177&# 194;°C) oven for about 15 minutes or until the mousseline is firm to the touch.
  12. 12
    Unmold and top with Sauce Nantua.
  13. 13
    Note: It's difficult to know how much seasoning to put in to this dish - so I suggest you
  14. 14
    cook one of the dishes first - taste it and then adjust the seasonings.
  15. 15
    : Box 71112, New Orleans, Louisiana - 1983 : Chef Roland Huet, Christian's Restaurant, New Orleans

Nutrition Facts

Servings 4

Amount Per Serving
Calories 694.4kcal
% Daily Value *
Total Fat 33.7g52%
Saturated Fat 18.8g94%
Cholesterol 243.6mg82%
Sodium 285.4mg12%
Total Carbohydrate 57.9g20%
Dietary Fiber 1.7g7%
Sugars 50.7g
Protein 37.8g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, cream, dessert, egg, fish, fresh, ice, international, mousseline, nantua, nutmeg, pepper, red, redfish, seafood, taste, title, white
Read it online: https://www.chefs-mate.com/recipe/mousseline-of-redfish-nantua/