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Editions Exbrayat
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Avocado Mousse with Saint-Pierre Fish Filets
Servings:
Many
Ingredients:
- 3 avocados
- 4 slices smoked Saint Pierre filets
(or other smoked fish)
- 25cl sour cream
- 3 gelatin leaves
- 2 limes
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Method:
Halve the avocados, set one of the halves aside, and scoop out the meat
from the others. Dress the avocado meat with the juice of half a lime and
purée in a blender.
Squeeze the juice of the other half lime into the
mixture. Dissolve the gelatin in a small amount of lukewarm water, then
add to the avocado mix. Stir in the sour cream. Fill small ramekin dishes
with the mousse, cover with plastic wrap, and chill for 2 1/2 hours.
Cut
the fish filets into thin strips, slice the second lime into wedges, and
peel and dice the remaining avocado half.
Turn the mousse out of the
ramekins onto individual plates. Garnish with the filets, lime, and diced
avocado.
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