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Home Recipe overview Crayfish mousse
Recipes Starters Christmas recipe Christmas

Don't be put off by the fancy look: the recipe is not too difficult. This is really one of those recipes that you can make look great, top for Christmas so! Also very convenient: you can prepare everything a day in advance. On the day itself, all you have to do is make the turrets.

Recipe

Crayfish mousse

Simple and chic

Course Appetizer
Kitchen Belgian
Servings 4 servings

Preparation time

Preparation time 25 min
Total 25 min

Equipment

  • bowl
  • Garde
  • Ring or empty (yogurt) cup without the bottom

Ingredients

  • 300 gr. crayfish meat
  • 4 slices of Ganda ham (Belgian dried ham)
  • 30 gr. mixed sprouts (cress, alfalfa, etc.)
  • Juice of 1/2 lime
  • 1.5 dl fish stock
  • 1 dl cream
  • 3 leaves of gelatin
  • Fresh chives, e.g. from a plant
  • Pepper & salt

Crayfish mousse

    1. Coarsely chop the chives and cut the crayfish into large pieces. Soak the gelatin in cold water and light half of the cream (1/2 dl) light.
    2. Bring the fish stock to the kook And add the squeezed gelatin leaves. Make sure the gelatin dissolves completely. Then mix the stock with the river meat meat, the beaten cream and some pepper and salt. Kook A layer of water and let the chives in blanch for 2 minutes. Drain this and mix the chives with the remaining 1/2 dl cream until smooth, green mixture. Season with the juice of the lime and pepper and salt.
    3. Grab a ring (or the cup without bottom) and make turrets of the river mousse. Place the tower on the center of the plate and place a slice of ham on it. Divide some shoots around the tower and spoon the green sauce over it. You can also put down some chives (you see a good example on the picture).
Share: Print recipe

Tip!

Drink a fruity, fresh Chardonnay.

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4.193 reviews