Fish Mousse

Name: Fish Mousse
Ingredients: 1 tablespoon of gelatin without flavor, softened; 1/2 cup of cold water; 3 tablespoons of salt; to taste; 4 lightly beaten eggs; mustard to taste; 1 1/2 cups of milk; 3 tablespoons of melted butter; 8 tablespoons of lemon juice; 2 cups of fish, flaked and descaled; Tempero:; 2 tablespoons of lemon juice; 1 cup of whipped or store-bought cream without the serum; salt and pepper to taste; 3/4 cup of fresh cucumber, peeled and grated

1
1 tablespoon of gelatin without flavor, softened
2
1/2 cup of cold water
3
3 tablespoons of salt
4
to taste
5
4 lightly beaten eggs
6
mustard to taste
7
1 1/2 cups of milk
8
3 tablespoons of melted butter
9
8 tablespoons of lemon juice
10
2 cups of fish, flaked and descaled
11
Tempero:
12
2 tablespoons of lemon juice
13
1 cup of whipped or store-bought cream without the serum
14
salt and pepper to taste
15
3/4 cup of fresh cucumber, peeled and grated

Ingredients

1
1 tablespoon of gelatin without flavor, softened
2
1/2 cup of cold water
3
3 tablespoons of salt
4
to taste
5
4 lightly beaten eggs
6
mustard to taste
7
1 1/2 cups of milk
8
3 tablespoons of melted butter
9
8 tablespoons of lemon juice
10
2 cups of fish, flaked and descaled
11
Tempero:
12
2 tablespoons of lemon juice
13
1 cup of whipped or store-bought cream without the serum
14
salt and pepper to taste
15
3/4 cup of fresh cucumber, peeled and grated

Directions

1
Soak the gelatin in cold water for 5 minutes
2
Mix the mustard, milk, eggs, salt, and pepper
3
Cook over low heat, stirring constantly, until thickened
4
Add the melted butter, lemon juice, and gelatin
5
Stir until the gelatin has dissolved
6
Add the fish
7
Place in a rectangular greased mold
8
Refrigerate until firm
9
Unmold over some lettuce leaves and garnish with the cucumber tempero, for which it is sufficient to mix all the ingredients.