Recipe

Gateau De Mousse A La Nectarine Recipe

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Ingredients

Directions

Step #1 In a kettle, mix the fish trimmings & bones, lemon juice, wine, onions, & herbs.
Step #2 Bring mixture to a boil, stirring frequently to prevent scorching, & boil it until liquid is reduced by half.
Step #3 Add 8 c water & salt & pepper to taste.
Step #4 Bring to a boil, & skim it.
Step #5 Simmer for 20 mins, strain it into a large saucepan, & let it cool.
Step #6 Skim again.
Step #7 Sprinkle top gelatin over the stock & add the egg whites, beaten to stiff peaks, & the shells, crushed.
Step #8 (Do not stir in the.
Step #9 ) Bring stock slowly to a boil over moderate heat, whisking constantly.
Step #10 Remove pan from heat & let stand for 30 mins.
Step #11 Strain the aspic through a fine sieve lined with a dampened kitchen towel.
Step #12 Let it cool.
Step #13 To apply to a dish, cool only until just thickened & paint or spoon onto the fish or other dish.
Step #14 To solidify, chill in refrigerator.
Step #15 Makes about 8 c.
Step #16 --.
Enjoy the Gateau de mousse a la nectarine recipe