* VEGAN MOUSSELINE DE POISSON, BLANCHE NEIGE

[Vegan Fish Mousse— with shellfish and chaud-froid sauce]

...first you'll need the Vegan Fumet de Poisson au Vin Blanc...so I made that stock...just subbing nori for the fish...and simmered the tofu in that...

...removed the tofu to the food processor...Julia used a blender...

...but I thought just a little bit of texture would be nice...

...added some agar-agar...instead of gelatin...

...and cooked that to activate the agar...

...folded in the whipping cream...and packed that into an oiled mold...

...then I strained the remaining stock...added vegan whipping cream...tarragon...and some more agar-agar...

...unmolded the mousse...

...it turned out nice and jiggly...and held it's shape better than I'd expected...

...poured over the blanche neige sauce...

...and decorated it with a little flower...

...and served it on a bed of lettuce...

...Julia says this makes a nice first course...and I'm pretty ambivalent about most of these jelled dishes...it wasn't horrible...in fact it was a little bit better than I expected...Julia warns that you must season the broth really well...

Substitutions

Nori Sheets for the fish in the stock... Tofu for the fish
Vegan Cream for the cream

Recipe here: Mastering the Art of French Cooking pp. 562-563