Directions:
- Rinse and pat dry the fillets, remove any skin, mince the fish, mince several times so you have a fine texture.
- You may use your blender but be careful you do not want to puree it - It is better to do it by hand so the fish retains some texture but is finely minced.
- Add salt, pepper, nutmeg and potato flour, mix well.
- Stir the farce vigorously and slowly incorporate the milk & cream, beating all the time.
- Butter a 2 1/2-3 pint oblong mould, sprinkle in the bread crumbs coating the mould.
- Add the mousse until the mould is 3/4 full.
- Cover with buttered foil or release foil.
- Place mould in a larger dish, fill with water.
- Bake in 375 oven for approximately 1 hour or until a knife comes out clean.
- Invert the mould very carefully.
- Decorate with the shrimp & parsley.
- Serve with sauce poured over it.
- Serve hot or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 397.74 Kcal (1665 kJ) | ||
| Calories from fat | 219.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.34g | 37% | |
|---|---|---|---|
| Cholesterol | 34.59mg | 12% | |
| Sodium | 1559.01mg | 65% | |
| Potassium | 522.85mg | 11% | |
| Total Carbs | 20.68g | 7% | |
| Sugars | 1.07g | 4% | |
| Dietary Fiber | 5.17g | 21% | |
| Protein | 20.77g | 42% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 2mg | 11% | |
| Calcium | 97.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 212.48 Kcal (890 kJ) | ||
| Calories from fat | 117.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13g | 37% | |
|---|---|---|---|
| Cholesterol | 18.48mg | 12% | |
| Sodium | 832.85mg | 65% | |
| Potassium | 279.32mg | 11% | |
| Total Carbs | 11.05g | 7% | |
| Sugars | 0.57g | 4% | |
| Dietary Fiber | 2.76g | 21% | |
| Protein | 11.09g | 42% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.1mg | 11% | |
| Calcium | 52mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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