Smoked Cods Roe Mousse with Herb and Wind Jelly
Smoked Cods Roe Mousse with Herb and Wind Jelly
Inverawe
Rated 5.0 stars by 1 users
Category
Smoked Cods Roe
Cuisine
Scottish
Servings
6
Prep Time
30 minutes
Cook Time
25 minutes
I make this for a pretty summer starter, as the whole thing can be made ahead. It is something that can be made in little individual pots (glass would be nice to show off the pink and green layers) or in one large dish from which to serve generous scoops. The herb and wine jelly not only looks delightful, tastes delicious but also seals the flavour into mousse as it chills.
Ingredients
- 225g (8 oz) smoked cod's roe
- 2 anchovies in oil, drained and finely chopped
- 3 tablespoons light olive oil
- juice of 1 lemon
- 15g (½ oz) powdered gelantine
- 150ml (¼ pint) double cream or crème fraîche
- 2 egg whites
- 1 tablespoon chopped chives or parlsey (optional)
- 600ml (1 pint) pale fish stock
- 150ml (4 fl oz) dry white wine
- 3 tablespoons white wine vinegar
- 1 large shallot, finely diced
- 4 lightly crushed peppercorns
- 1 tablespoon powdered gelatine
- 1½ tablespoons chopped tarragon
- 2 tablespoons chopped parsley
- 1 tablespoon chopped dill or chervil
- salt and freshly ground black pepper
For the Mousse
For the Herb and Wine Jelly
Directions
Put the smoked cod's roe into a bowl, pour over enough boiling water to cover and leave to soak for 1 minute to loosen the skin. Drain, then peel off the skin. Return to the bowl and then mash the roe with the anchovies and olive oil. Leave to stand for 15 minutes to soften, then beat with an electric hand mixer. Beat in the lemon juice until creamy and season with pepper. Fold in the herbs (if using).
Put 4 tablespoons of cold water into a saucepan, sprinkle in the gelatine and leave to soak for 5 minutes, then stir over low heat until the gelatine has dissolved (do not boil). Remove from the heat then stir in 2 extra tablespoons warm water. Slowly beat this into the creamy cod's roe mixture, stirring all the time.
Now whip the cream to floppy peaks and in a separate bowl whisk the egg white until almost stiff. Working quickly, fold the cream into the cod's roe, and then beat in a big spoonful of egg-white to loosen the mix, then gently fold in the rest. Spoon into a serving dish or individual pots and spread level. Chill.
Now make the jelly. Pour the fish stock, wine and wine vinegar into the saucepan. Add the chopped shallot and peppercorns. Bring to the boil, stirring occasionally. Boil hard to reduce to about 300ml (½ pint). Take it off the heat.
Pour 3 tablespoons of cold water into a very small saucepan. Sprinkle the gelatine onto the water and leave to swell for 5 minutes. Then very gently heat the gelatine to dissolve it. As it starts to dissolve pour a little of the fish stock mixture into the gelatine and mix it well. Pour into the reduced fish stock and stir to mix. Stir in the chopped herbs, then leave to cool. When cool and beginning to set and go syrupy, pour a thin layer on top of the mousse(s), then chill for 2-3 hours. Serve with thinly sliced brown bread and butter or crisp toasts.