Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 lb fish *
- 1 ½ tbsp salt
- pinch of white pepper
- 2 eggs
- 1-2 cups heavy cream
- Shrimp sauce:
- 1 cup heavy cream
- 1 cup fish stock
- 3 cups Icelandic shrimps (salad shrimps)
- =
Directions
Make sure that all items are ice cold for this recipe, also the container of the food processor. The knife in the food processor has to be as sharp as it can be.
Cut the fish into small pieces and place in the food processor. Add salt and pepper.
Start the machine and mix f. approx. 1 ½ min. Beat the eggs and pour in slowly. Pour in the heavy cream, slowly with the machine running until the mousse has the same texture as a thick mayonnaise.
Put the mousse in piping bag with a small tube and cover the bottom and side of a buttered mold. Fill the hole in the middle with shrimp sauce and close it with the mousse. Bake in a bain-marie for 8-10 min.
Serve with the rest of the sauce and some spinach blanched in butter.