Thai Dover Sole Mousse Recipe
Combining strong flavours with fish can be a great success or a disaster… ! The key is to taste as you go along and allow just enough Thai flavour to come through without damaging the lovely Fresh Dover Sole.
I cooked this mousse at our Pop – up Restaurant in February and it went down incredibly well… so thanks all that came and here, as promised is the recipe!
If you come unstuck …. Drop me an email. I’ll only charge you time and a half 😉
2 medium Dover Sole Fillets
100 ml Double Cream
2 egg whites
25 g baby spinach
(To taste below)
1. Skin and trim Sole Fillets and chill.
2. Chill Cream and egg whites.
3. Blanch spinach, Puree in blender and pass.. Keep the dry Spinach and discard the watery liquid.
4. Boil Ginger, Lemon Grass, Chilli, Garlic, Coriander, Lime Juice and Zest and simmer for 30 mins until you have a strong reduction. Then pass and chill. This can then be kept in fridge to use for flavouring other dishes etc.
5. Place Sole in Food processor with a pinch of salt and blend. Pass through a course sieve.
6. Place back in to the blender, add egg whites, then cream, then spinach puree, then a little at a time. The Thai flavouring.
7. When all incorporated, test a teaspoon of mousse in simmering water to ensure it holds firm together when cooked and the Thai flavour is correct.
8. Remove from blender and pipe into sausage shapes and wrap in cling film. Ensure to tie the ends.
9. Chill overnight if possible.
10. Place in simmering water and cook for approx. 8-10 minutes. Once firm, remove from water and allow to rest for 5 minutes.
11. Remove from cling film sleeve and slice and serve.
At Woodfarm Barns, I served with marinated Lobster callops and a Coriander broth made from Fish stock, ginger, Lemon Grass, Micro Coriander.
The mousse can also be served cold as part of a buffet in the Summer.