Smoked Kingfish Mousse with Fennel Seed Salt

On Monday, December 5th, 2011

  • Cuisine: Modern Australian
  • Serves: 8
  • Type: Fish

Ingredients

  • For greasing: vegetable oil
  • 500g smoked kingfish (or smoked trout or mackerel), skin and bones discarded
  • 1 cup crème fraîche
  • 2 cups thick cream
  • 15g unsalted butter, softened
  • ½ lemon, juice only
  • ½ tsp cayenne
  • 1 tsp horseradish relish or cream
  • 8 fresh chervil leaves

Fish aspic

  • 1 cup fish stock
  • 200g gelatin leaves

Fennel-seed salt

  • 3 tbsp fennel seeds, crushed
  • 2 tbsp sea salt
  • To serve: toasted bread, thickly sliced

Preparation method

Serves 8

Lightly grease 8 x ½ cup-capacity ramekins with oil. Place kingfish, crème fraîche, 1 cup thick cream, butter, lemon juice, cayenne and horseradish in a food processor. Season with sea salt and freshly ground white pepper and blend until smooth. Transfer to a large bowl.

Beat remaining cream in a bowl with a whisk until soft peaks form, then carefully combine well with kingfish mixture.

For fish aspic, place fish stock in a saucepan over low heat, add gelatin and stir until dissolved. Transfer to a bowl and cool over crushed ice until the aspic begins to chill.

To make the fennel-seed salt, combine fennel seeds and salt in a bowl.

Spoon mousse into ramekins. Add chervil leaves and cover with a layer of aspic. Place on a tray and refrigerate overnight. Serve with toasted bread and fennel-seed salt.

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