Tuna mousse (2)
Instructions
Remove the tuna from the oil to preserve and pass on the disk Mashers, collecting the proceeds into a bowl.
Prepare gelatin using a saucepan 1/4 of water (half the dose indicated on the packaging), bring to a boil and melt the gelatin compressed; Let it boil a minute then remove from heat and allow to cool.
In another saucepan melt the butter, Add flour, dilute with cream and simmer a few minutes the bechamel without ceasing to stir.
Salt and pepper the sauce and add to the bluefin tuna's past.
Add the juice of half a lemon, stir to mix well and slowly add gelatin cold now.
Pour the mixture into a mold (possibly in the form of fish) and transfer it in the refrigerator for 2 hours.
Put the mousse, sprinkle with washers of gherkins to mimic fish scales and serve.
Ingredients and dosing for 4 persons
- 400 g of tuna in olive oil
- 1 gelatin compressed from 50 cl
- 40 g of butter
- 1 tablespoon of flour
- 1 glass of cream
- Salt
- Pepper
- 1/2 lemon (juice)
- Pickles