The light fish mousse is a refined seafood appetizer and also a dressing for bruschetta and crostini, canapés and vol au vent.
The recipe for the light fish mousse is a customizable base recipe: you can use any lean fish fillets, previously cooked, skinned, and deboned, and season with your preferred herbs and spices.
For my light fish mousse, I used the fish set aside from the preparation of fish broth with onion or red scorpionfish and flavored with parsley.
Light:
• a fish mousse without milk, cheese or cream;
• a fish mousse without mayonnaise;
• a fish mousse without potatoes;
and without gelatin.
The leftover fish mousse is a tasty solution to recycle food, fish, and vegetables in the kitchen, especially during holidays when we simultaneously manage leftovers and new meals.
Cook the fish or use cooked and leftover fish to transform it into a recycling recipe.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2People
- Cuisine: Italian
Ingredients
- 6.35 oz fish (cooked [boiled or steamed, in a pan, baked or grilled])
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 2 tsp lemon juice
- 2 tsp extra virgin olive oil (raw)
- chopped parsley
Suggested Tools
- Chopper or Mixer
Preparation
For my fish mousse, I used the fish set aside from the preparation of fish broth with onion or red scorpionfish.
Cook the fish or use cooked and leftover fish to transform it into a recycling recipe.
Examples:
• whole baked gurnard;
• simple whole baked cod.Carefully skin and debone the fish.
Pour into the mixer:
• the fish in chunks;
• a pinch of salt;
• a pinch of pepper;
• 2 tsp of lemon juice;
• 2 tsp of oil;
• the parsley;
and blend until you obtain a cream with a uniform color and consistency.* be careful: any residual bones may remain whole despite using the mixer.
Your light fish mousse is ready.
Enjoy your meal!
It is not necessary to use a piping bag.
Use two spoons to create quenelles, i.e., soft fish mousse dumplings, grind the pepper, and garnish with parsley leaves.
Serve the light fish mousse on a plate or in small glasses for finger food, on bruschetta and crostini, canapés and vol au vent.
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you will find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all the nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and combinations indicated in your dietary plan.
***
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FAQ (Questions and Answers)
Which fish is suitable for fish mousse?
You can use different types of fish fillets preferably with tender flesh and a delicate flavor [for example: seabass, gurnard, cod, hake, gilthead bream, European seabass].
How to store fish mousse?
Store the fish mousse in the fridge in an airtight container or a bowl sealed with plastic wrap.
The fish mousse keeps in the fridge for 1-2 days.
