inthekitchen
Fish Mousse Soup
Small touches like shreds of fresh watercress and the addition of dried tangerine peel make this soup
light and verdant.
INGREDIENTS:
Fish Mousse
2 cups ground pickerel
1 tsp dried shrimp, finely chopped
1 tsp Chinese sausage, finely
chopped
1/2 tsp dried flounder fish powder
1/4 tsp dried tangerine peel, finely
chopped
2 Tbsp cilantro, finely chopped
2 Tbsp green onion, chopped
1 1/2 tsp salt
1/2 tsp sugar
1 tsp sesame oil
1 tsp pepper
2 tsp potato starch
5 Tbsp water
Soup
4 cups fish or chicken broth
1 bundle watercress, chopped
salt and pepper
2 tsp starch
3-4 drops sesame oil
METHOD:
Fish Mousse
1. Put all ingredients except water
in a mixing bowl. Stir in one
direction until the mixture is firm
and sticks together, adding water
bit by bit whenever the mixture
becomes too hard and sticky.
Soup
1. Bring broth to a boil.
2. Using a spoon, scoop fish mixture
into evenly sized balls and add to
broth. Cook for 3 min, until balls
float to surface. Add watercress,
salt and pepper to taste. Add starch
to thicken the soup and a few drops
of sesame oil, to taste.
Yield 4 servings
ciao! / feb/mar / two thousand sixteen
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