Basic Fish Mousse Food

FISH MOUSSE

Steps:

• Beat yolks slightly; add salt, mustard, paprika, lemon juice, butter and milk.
• Cook in a double boiler until thick, stirring constantly.
• Soak gelatin in cold water for 5 minutes.
• Stir into hot mixture until gelatin is completely dissolved.
• Fold in flaked fish.
• Rins a mold in cold water or spritz lightly with cooking spray; fill with fish mixture.
• Chill until firm.
• Unmold and serve with mayonnaise.

SCALLOP MOUSSE

Steps:

• Preheat the oven to 350 degrees F.
• Place the scallops into the bowl of a food processor and pulse 4 to 5 times. Add the egg whites and pulse until combined. Scrape down the sides of the bowl and add the salt, pepper, nutmeg, lemon zest and parsley. Pulse to incorporate. With the machine running, slowly add all of the cream. Scrape down the sides of the bowl 1 last time, put the lid back on and run for 5 more seconds.
• Place the mousse into a pastry bag or a zip top bag with the tip snipped off and pipe into mini phyllo shells. Bake for 10 minutes. Allow to cool 2 to 3 minutes before serving.