Composition / ingredients
Step-by-step cooking
Step 1:
Boil the potatoes. Dry in a saucepan after draining the water. Mash hot potatoes in mashed potatoes together with butter and cream, season.Let it cool down a little. And then add the yolks, stirring the puree intensively.For the mousse, beat the fillet of red fish in a blender with all the other ingredients. Season with salt and pepper and beat again.Place the baking sheet with parchment. Put 16 circles with a diameter of 5-6 cm on paper with a pastry syringe - these are the bottoms of the baskets
Step 2:
Then squeeze out the sides on each in a circle. Baskets are obtained.
Step 3:
After that, fish mousse will go into the syringe, which must be squeezed into the middle of each "nest", completely filling it.
Step 4:
Bake in a preheated 200°C oven for 10 minutes. And serve immediately. Finita!Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Honey - 400 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Lemon juice - 16 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Egg yolks - 352 kcal/100g
- Table salt - 0 kcal/100g
- Nutmeg - 556 kcal/100g
- Red Fish - 191 kcal/100g
