Norwegian Fish Mousse

1. 1

   Dry fish and put through a blender.

2. 2

   Work puree until smooth. Stir in cornstarch, salt, pepper and nutmeg, then gradually add milk and cream.

3. 3

   The mixture should be like a heavy cream.

4. 4

   More seasoning may be added if desired.

5. 5

   Pour mixture into an 8-inch buttered and breaded pudding mold; cover with foil.

6. 6

   Place the mold in a pan with boiling water and cook at 375u00b0 for 45 to 60 minutes or until mousse is set.

7. 7

   Add more water to pan as needed. Unmold on a hot platter and garnish with parsley, sauteed mushrooms or shrimp.

8. 8

   Serve with browned butter or a shrimp sauce. Makes 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.