500 g of fish fillets
juice from 1 lime
1 cup of white wine
1 cup of water
1 sprig of rosemary
1 tablespoon of finely chopped onion
salt and black pepper to taste
white wine
2 tablespoons of flavorless gelatin
3/4 cup of mayonnaise
3/4 cup of well-chopped capers (optional)
To make the sauce:
4 egg yolks
1 cup of melted butter or margarine
salt to taste
juice from 2 limes
2 tablespoons of tomato extract
3 tablespoons of mayonnaise
500 g of fish fillets
juice from 1 lime
1 cup of white wine
1 cup of water
1 sprig of rosemary
1 tablespoon of finely chopped onion
salt and black pepper to taste
white wine
2 tablespoons of flavorless gelatin
3/4 cup of mayonnaise
3/4 cup of well-chopped capers (optional)
To make the sauce:
4 egg yolks
1 cup of melted butter or margarine
salt to taste
juice from 2 limes
2 tablespoons of tomato extract
3 tablespoons of mayonnaise
Wash the fish and marinate it with lime juice
In a saucepan, combine white wine, rosemary, onion, salt, and black pepper
Bring to a simmer and cook for 15 minutes
Add the fish and cook for an additional 5-10 minutes, depending on the thickness of the fillets
Remove the rosemary sprig and refrigerate
Strain the liquid and measure it
Add enough wine to complete 2 1/2 cups
Place 1/2 cup of this liquid in a small saucepan and sprinkle with gelatin
Heat over low heat, stirring constantly until dissolved
Combine the remaining liquid, mayonnaise, and check the seasoning
Spread into 2 serving dishes
Refrigerate until slightly firm, preferably for one day ahead
Unmold, dip the mold (or individual molds) in hot water for an instant, then invert onto a plate
To make the sauce, place the egg yolks in a blender and blend
Melt the butter or margarine without letting it brown
Add to the blender and blend again
Add salt, lime juice, tomato extract, and blend once more
Blend with the mayonnaise and set aside
Pour into a serving bowl at serving time and spoon some of the sauce over the mousse.
