Sword fish mousse with aromas and shrimp

00583 SWORDFISH MOUSSE with AROMAS and shrimp INGREDIENTS for 4 PEOPLE a slice (400 g) of swordfish, 400 g of potatoes, 60 g of shelled shrimp tails in brine, 4 tablespoons of olive oil, a clove of garlic, a bay leaf, 1/2 glass of white wine, 2 sprigs of parsley, 2 sprigs of Basil, a tablespoon of lemon juice, 1/2 tablespoon Vodka, 4 tablespoons of cream, 4 cherry tomatoes, 5-6 leaves of Arugula, salt, white pepper.

Preparation: 20 minutes cooking time: 18 minutes: 20 minutes Easy Remove skin and bones to the slice of fish, wash the pulp, dry it, and cut it into pieces of approximately 2 cm.

Peel the potatoes, wash them, cut them into 1 cm cubes; wash the herbs, dry, Peel the garlic.

Heat oil in pan, insaporitevi garlic 30 seconds, add potato pieces, fish and saute it 2 minutes over high heat, stirring with wooden spoon.

Add salt, pepper, Bay leaves and wine, let it evaporate and then put the lid on and cook over medium heat for 15 minutes.

When cooked, remove the garlic and bay leaf and puree fish and potatoes with cooking.

Pour the puree in a bowl, add drained shrimp from brine, add the vodka, lemon juice and parsley and basil leaves, chopped (keep aside some sprig for decoration).

Stir with wooden spoon, place Bowl in freezer 10 minutes.

Beat very cold cream 3 minutes with a fork, it should be dense but not mounted, add to the foam with a fork then put the bowl in the freezer 10 minutes.

Remove the foam with a spoon ice cream into balls and place on a serving dish.

Wash the vegetables and finished the dish with Arugula, cherry tomatoes in segments, the clumps of Basil and parsley kept aside.

Serve.