Fish Mousse

Ingredients

1 medium pomfret surmai ravas 500 gms

soaked in 1/2 tsp salt & 1/2 tsp lime juice

1 pkt heaped tblsp gelatin

3 large white onions

3 green chillies

3 tblsp corriander chopped fine

3/4 cup mayonnaise

1/2 cup thick fresh cream

juice of 1 leamon

1/2 tsp pepper salt mustard

2-3 tblsp grated cheese

Method

1) Boil fish in 1/2 cup (or less) water with 1 tsp butter, 1/2 tsp ginger, 1 small onion cut fine 5 mins

2) Flake fish (1 cup)

3) Dissolve gelatine in 1/4 cup water. Double boil and allow to cool

4) Mix fish with above ingrediants. Pour in tepid gelatin and mix well.

5) Butter fish mould lightly. Rinse mould under cold water and fold fish in evenly. Keep in fridge.

6) Turn the mould on a bed of salad. If frozen too much, stand mould on dish of hot water for 3-5 mins. 

*Variation - Prawns, tinned salmon, mackrel and herring

*Notes-

keep eggs out of fridge for at least 2 hrs

Remove skin off the fridge

if using prawns, increase other ingredients

can be made the previous day