Stockfish – Stockfish Mousse. Gluten Free.
An idea to start a lunch / dinner: a different appetizer.
This recipe is inspired by Italian regional recipes.
I was at the market and saw the beautiful fish: ready to be cooked.
Idea for an appetizer for our dinner with friends.
Limited time available and the choice of cooking and preparing a different menu.
A taste and a particular taste.
I did clean the fish in fish market(Remove skin and bones).
Ready to cook this new recipe read in a newspaper a few days before.
Time: 25/30 minutes
Ingredients: 5/6 People
Stockfish softened: 500 grams
Milk: 1 Liter
Chartreuse Olive Oil Extra (EVO) light fruity flavor: 200 grams
Fresh cream to the kitchen: 50 grams – I only use fresh cream.
Salt: just enough
Boil the milk. Cook the fish in milk for 10 minutes.
Leave to cool a little.
Clean the fish if not already clean.
Cut into chunks and make a cream with a hand blender (similar accessory).
Start adding oil, keep working at constant speed.
Add the cream and continue to work for a few minutes so as to incorporate air.
Let it cool. Bring to the table after you dusted with chopped pistachios (or you can crush the pistachios in a mortar – I have done so).
Enjoy your meal
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