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Spumone di Pesce al Vermouth
(Fish Mousse with Vermouth)
Serves 4

Ingredients: Ingredients for serving:

50 gr. smoked fish: makerel, sturgion, trout – bunch of water cress
100gr. white fish filet; sole, perch, turbot (washed stem removed)
(baked at 375ºF for 15 minutes) -balsamic vinegar
150 ml. or 6 oz. evaporated milk – extra virgin olive oil
100 ml. or 30½oz. 35% cream; whipped – cut toasted bread
30 ml. or 1 oz. dry vermouth
1 pouch or 8 gr. gelatine
1 Teaspoon parsley + chives, chopped
3 Tbsp. roasted red pepper cut in small cubes
salt and pepper

Method:

1. After preparing the ingredients; baking the fish, cooking and whipping cream, add the gelatine to the cooked cream and stir until dissolved.

2. In a food processor add the cooked fish, baked fish and cooked cream, chopped parsley
and chives, vermouth and salt and pepper, pulse to obtain a thick and smooth cream.

3. Remove from food processor and place in a bowl. Fold in the whipped cream and the diced red pepper. Place in a mould and refrigerate until firm. (approx: 1 hour; minimum)

4. To serve: Dress the watercress with oil, vinegar, salt and pepper. Divide on four plates, un mould the mousse one piece per person and serve with toasted bread.

EVOO = Extra Virgin Olive Oil

Chef; Gianni Ceschia
Culinary Studio
91 Friuli Crt.Un #13
Woodbridge, Ont.