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Three Fish Mousse
from the kitchen of Sharmagne Leland-St. John

5 ounces bay shrimp shelled and deveined
5 ounces lobster chopped into bite size pieces
1 7 ounce tin of tuna or crab
1 envelope of unflavoured gelatin
2 tablespoons cold water
2 eggs lightly beaten
1/2 teaspoon salt
Dash of cayenne
2 tablespoons flour
1 tablespoon sugar
3/4 cup milk
1/4 cup vinegar
1 tablespoon melted butter
1 2 ounce jar pimento
1/2 cup heavy whipping cream whipped

Drain the tuna and flake into bite size pieces.  Soften the gelatin in the cold water.  Mix the flour sugar, salt and cayenne together then combine them with the eggs in the top of a double boiler.  Stir in the milk then the vinegar. Cook and stir over hot water until sauce is smooth and thick.  Remove from heat and add gelatin stirring until dissolved, then the butter.  Mix well.  Chill until mixture begins to set, stirring occasionally.  Fold in the fish, the pimentos, and whipped cream.  Rinse a 5 cup ring mole in cold water and turn the mousse into it.  Chill until firm. 


30 small cherry tomatoes
a bunch of arrugula
20 large shrimp shelled and deveined

Place the arrugula on a large serving platter, unmold the mousse onto the arrugula, fill the center of the mousse with the cherry tomatoes, and place the large shrimp around the outside of the molded mousse in a pretty design.  Serve on chilled plates.
Makes 8-10 servings.

You may also use tinned lobster and shrimp for the mouse.


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