400 g of lingulidae fillets
250 g of heavy cream
1 egg white
1/2 teaspoon of paprika
1/2 teaspoon of ground nutmeg
Salt and pepper to taste
For the sauce and garnish:
6 graded shrimp
150 g of shelled and deveined shrimp
100 g of butter or margarine
1 tablespoon of cornstarch
1/2 liter of water
1 tablespoon of grated cheese
Salt and pepper to taste
400 g of lingulidae fillets
250 g of heavy cream
1 egg white
1/2 teaspoon of paprika
1/2 teaspoon of ground nutmeg
Salt and pepper to taste
For the sauce and garnish:
6 graded shrimp
150 g of shelled and deveined shrimp
100 g of butter or margarine
1 tablespoon of cornstarch
1/2 liter of water
1 tablespoon of grated cheese
Salt and pepper to taste
Arrange the lingulidae fillets in a bowl, add the egg white, salt, and pepper to taste, along with the paprika and nutmeg
Mix well until homogeneous
Pass the mixture through a sieve twice to remove any lumps
Next, place crushed ice in a large container and center it with a ceramic bowl containing the fish mousse mixture
Gradually add heavy cream, mixing vigorously with a spoon or wooden spatula until light and foamy
Pour the fish mousse into a well-greased mold and cook in a water bath for 25 minutes
At the same time, cook the graded shrimp with their shells and heads in boiling water for 10-15 minutes
Then, add the shelled and deveined shrimp to the saucepan and stir
Add butter or margarine in small pieces, salt, pepper, and cornstarch to thicken the sauce, and finally grated cheese
Mold the fish mousse and place it in the center of a serving dish, then pour the shrimp sauce on top and arrange the graded shrimp around the dish
Not: Some people prefer making the fish mousse with carp or fresh tuna cooked quickly before.
