[Vegan Shellfish Mousse]
...this is just a variation of the
* MOUSSELINE DE POISSON, BLANCHE NEIGE...just using shrimp (or another vegan shellfish) instead of the fish...
...I had some vegan shrimp in the freezer...
...into the food processor...Julia uses a blender...
...add some agar-agar...instead of the gelatin...
...fold in some whipped vegan cream...
...pack it into molds...and put in the fridge to set up...
...use the remaining fish stock to make the Sauce chaud-froid, blanche neige...
...unmold onto a bed of lettuce...
...and coat with the blanche neige...
...and decorate with the remaining vegan shrimp...or any other decoration you prefer...
...it really is quite a pretty dish...
...to be served for luncheon...or a cold buffet...
...and again...we just don't have things like this any more...
...it's good...a nice cold lunch...
Substitutions
Nori Sheets for the fish in the stock...
Vegan shrimp for the shellfish
Vegan Cream for the cream
Recipe here:
Mastering the Art of French Cooking pp. 562-563
