Cayenne Fish Mousse

Name: Cayenne Fish Mousse
Ingredients: 1 pound White fish fillet (cod, haddock, or similar), skinless and boneless (Ensure the fish is very fresh.); 0.5 cup Heavy cream (Keep chilled.); 1 Egg white (Use a fresh, large egg.); 0.25 teaspoon Cayenne pepper (Adjust to taste.); 0.25 teaspoon Salt (Or to taste.); 0.125 teaspoon White pepper (Or to taste.)

A delicate fish mousse flavored with cayenne pepper and enriched with cream. This recipe modernizes a classic preparation, focusing on achieving a smooth and flavorful result.

Ingredients

1 pound White fish fillet (cod, haddock, or similar), skinless and boneless (Ensure the fish is very fresh.)
0.5 cup Heavy cream (Keep chilled.)
1 Egg white (Use a fresh, large egg.)
0.25 teaspoon Cayenne pepper (Adjust to taste.)
0.25 teaspoon Salt (Or to taste.)
0.125 teaspoon White pepper (Or to taste.)

Instructions

1Cut the fish into small pieces. Place the fish in a food processor.
2Process the fish until it forms a smooth paste. This may take a few minutes, scraping down the sides as needed.
3Add the egg white, cayenne pepper, salt, and white pepper to the fish paste. Process again until everything is well combined and the mixture is very smooth.
4With the food processor running, slowly drizzle in the heavy cream until fully incorporated. The mixture should be light and airy.
5Transfer the fish mousse to a serving bowl or individual ramekins. Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the mousse to set slightly. Serve chilled with crackers, toast points, or crudités.