Saturday, 19 October 2013

Smoked Tanguingue Mousse

Smoked Tanguingue Mousse with Wasabi Cream Sauce
By: Jaime Zavala

Ingredients: Serve 10 to 12
Tanguigue mousse
2 cups chopped smoke tanguigue(Spanish mackerel)
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon cayenne pepper juice of ½ lemon
¼ cup chopped canned pimiento, drained
1 cup cream cheese
½ cup mayonnaise
1 tablespoon unflavored gelatin
¼ cup hot water
1 cup all purpose cream well chilled
Pinch of salt and pepper, to taste
¼ cup chopped fresh wansuy(cilantro) leaves

Softened butter, for brushing cucumber slices, for garnish

In a blender, puree the tanguigue, salt, pepper, cayenne pepper, lemon juice and the pimiento to a coarse mixture. Set aside in the refrigerator

Combine cream cheese and mayonnaise until smooth and lump free. Gradually add the blended puree to the cream cheese mixture and chill in the refrigerator.

Sprinkle unflavored gelatin in the hot water and let stand until spongy, about 5 minutes. Microwave on low until dissolve about 25 seconds. Cool slightly.

Whip the all purpose cream then gradually add the gelatin mixture, salt, pepper and wansuy leaves. Whip until well incorporated.

Using a spatula or spoon, fold in by hand the purred fish, until the color is even. Pour into either a fish mold or a round mold brushed with a little softened butter. Chill until mixture is set, about 2 hours or overnight.

Wasabi topping
1 cup mayonnaise
½ cup cream cheese or saour cream
3 tablespoons wasabi powder or wasabi paste in tube or to taste salt and pepper, to taste

Blend together mayonnaise cream cheese or sour cream, wasabi powder salt and pepper. Whip until well incorporated. Chill for about 3 hours.

When mixture is stable, pipe wasabi mixture on top of mousse. Garnish mousse with cucumber slices. Serve with crackers or melba toast.

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