Cod mousse in sauce
Instructions
Soak in cold water fish glue and allow to soften.
Fairy In a non-stick pan heat the oil, add the clove of garlic and allow to brown to moderate flame.
Add the cod filets, thyme, wine and a pinch of salt.
Cook over low heat for fifteen minutes.
Season with salt, pepper and eliminated the clove of garlic and the sprig of thyme.
Wring well gelatin and let it melt in a Bain-Marie.
Place the cod in a blender along with the dissolved gelatin with Basil and puree until you get a homogeneous mixture.
Whip the cream and add the preparation of fish.
Transferred in six individual moulds and leveled surface.
Cover with plastic wrap and refrigerate for at least four hours.
Before serving, dip the molds in boiling water for a few seconds and put on serving dishes.
Heat tomato sauce slightly and pour over mousse.
Decorated with a few basil leaves and serve immediately.
Suggested wine: Pinot di Franciacorta.
Ingredients and dosing for 6 persons
- Some leaves of basil
- Pepper
- Salt
- 4 tablespoons of olive oil
- Basil
- Thyme
- 1 dram of dry white wine
- 1 clove of garlic
- 200 g of tomato
- 10 g of gelatin sheets
- 80 g of whipping cream
- 500 g of cod fillet