Fish mousse
Composition / ingredients
6
Servings:
Cooking method
I usually take fish (pollock, hake, pink salmon, catfish, pike) and make fillets, so it's safer for me. Spin the fillet in a meat grinder, add beaten eggs, mayonnaise, starch, pepper, parsley, salt.
Grate the zest from the lemons into minced meat. Remove the white skin from the lemons. Scroll the remaining lemons and add to the minced meat. I do everything with an immersion blender. Beat everything with a blender.
Grease the baking dish with oil, pour the minced meat into the mold. Bake at 180-200 degrees C for about an hour. Readiness to check with a toothpick. Place on a platter, garnish with lemon slices and parsley leaves.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Starch - 320 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Fish fillet - 204 kcal/100g
