Rice timbale mackerel mousse
Instructions
Wash the tomatoes, Peel, slice in half and give the seeds; Peel the ginger and roughly tritatelo.
Do heat the olive oil in a saucepan, add half the ginger, tomatoes, a pinch of thyme, bay leaf and pepper, seasoned with salt and a ground pepper and simmer at moderate heat until you have a thickish sauce.
Meanwhile, cleaned mackerel, various privatel of head and tail and wash them thoroughly under running water.
Water filled a clean saucepan, put the onion, chilli and groat, bay leaf, bring to a boil, then add the heads and tails of fish.
Simmer the broth for about 10 minutes over high heat, then add the fish, lower the heat and continue cooking for another 10 minutes at moderate heat.
After the time periods indicated drained mackerel, let them cool, give them the bones and skin and frullatene the pulp along with half cream, the rest of the ginger, salt and pepper.
In a saucepan, bring to a boil a quantity of water by volume a little over double that of the rice, add it and let it cook over a moderate heat until it has completely absorbed the water.
Boil the spinach, drain them and mix them in a bowl with the rest of the cream.
Stir half of the rice to mixture of spinach and half the tomato sauce.
Grease a mould for charlotte, flour it and settle the spinach mixture.
Cover with the mackerel mousse and wrapped with rice with tomato sauce, leveling each layer well.
Carefully pressed, then gilds it Bain-Marie in the oven (220° c) for 30 minutes.
At the end put the timballo onto a serving dish and serve immediately.
Ingredients and dosing for 8 persons
- 400 g of rice up
- 4 mackerel
- 300 g of spinach
- 300 g of tomatoes
- Salt
- Pepper
- 10 cl of cream
- Butter for the mould
- Flour for the mold
- 1 onion
- 2 chilies
- 1 bit of fresh ginger
- 1 pinch of thyme
- 2 leaves of laurel
- 1 tablespoon of olive oil