- Cuisine: Modern Australian
- Serves: 8
- Type: Fish
- For greasing: vegetable oil
- 500g smoked kingfish (or smoked trout or mackerel), skin and bones discarded
- 1 cup crÃ¨me fraÃ®che
- 2 cups thick cream
- 15g unsalted butter, softened
- Â½ lemon, juice only
- Â½ tsp cayenne
- 1 tsp horseradish relish or cream
- 8 fresh chervil leaves
- 1 cup fish stock
- 200g gelatin leaves
- 3 tbsp fennel seeds, crushed
- 2 tbsp sea salt
- To serve: toasted bread, thickly sliced
Lightly grease 8 x Â½ cup-capacity ramekins with oil. Place kingfish, crÃ¨me fraÃ®che, 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.