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Fish Mousse with Dill Sauce
3 c Bread cubes, soft
3 c Milk
1 ts Salt
1 tb Onion; finely minced
1 tb Lemon juice; freshly squeezd
1/4 ts Paprika
2 lb Fish; flaked cooked (halibut, salmon, turbot, or whitefish)
2 tb Butter
1/4 ts Salt
2 tb Flour, all-purpose
1 c Milk
1/3 c Pickle, dill; finely chopped
1 tb Pimiento, chopped
Combine bread cubes and milk; cook, stirring constantly, until mixture is a smooth paste. Blend in salt, onion, lemon juice, and paprika.
Beat eggs slightly; pour some of hot milk mixture into eggs, stirring constantly; add to remaining milk mixture, and blend well. Fold in fish. Pour into a buttered loafpan, and bake at 350 degrees for 45 minutes or until lightly browned. Let stand 5 minutes before removing from pan. Garnish with parsley. Serve hot with Dill Sauce.
Dill Sauce: Melt butter in saucepan; add salt and flour, blending well. Gradually add milk; cook, stirring constatnly, until thick and smooth. Stir in dill pickle, pimiento, and paprika. Serve hot over fish mousse. Yield: 1-1/2 cups.