'1/2 kg of cod fillets'
2 tablespoons of butter or margarine
2 tablespoons of chopped green onion
'1/2 cup white dry wine'
'1/2 cup water'
'1/2 cup heavy cream'
1 tablespoon curry powder
1 small anchovy fillet
lemon juice, salt, and black pepper to taste
'1 1/4 cups mayonnaise'
2 tablespoons of unflavored gelatin
'3 cups cooked peas or frozen green beans (cooked)'
'3/4 cup cooked carrots cubed'
'1/2 kg of cod fillets'
2 tablespoons of butter or margarine
2 tablespoons of chopped green onion
'1/2 cup white dry wine'
'1/2 cup water'
'1/2 cup heavy cream'
1 tablespoon curry powder
1 small anchovy fillet
lemon juice, salt, and black pepper to taste
'1 1/4 cups mayonnaise'
2 tablespoons of unflavored gelatin
'3 cups cooked peas or frozen green beans (cooked)'
'3/4 cup cooked carrots cubed'
Cook the fish with butter, onion, water, and wine for about 5 minutes or until the fish is cooked through
Remove the fish with a slotted spoon to a bowl and flake it well with a fork
Reduce the cooking liquid to half a cup
Add the creme de leite, curry powder, and anchovy fillet to the fish
Mix well
Blend in a processor or blender until you get a smooth paste
Taste and adjust seasoning with lemon juice, salt, and black pepper
Soak the gelatin in water
Heat the water and whisk until dissolved
Mix with mayonnaise
Remove 3/4 cup of mayonnaise and mix with fish mousse
Mix remaining mayonnaise with peas and carrots
Place a small amount of pea mixture at the bottom of individual serving cups (1/3 cup capacity) lightly greased with oil
Fill with fish mousse
Cover and refrigerate for 6 hours or more
Release from sides with a sharp knife and unmold over lettuce leaves, if desired
Serve as an appetizer, makes 12 servings.
