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Ingredients
- 8 ounce Kippers
- 1 x Egg white
- 1/2 pt Cream
- 1/2 x Lemon, juice of
- 2 x Fresh beetroots
- 2 Tbsp. Fresh minced coriander
- 2 Tbsp. Fresh minced parsley Paprika, (healthy pinch) Salt, (healthy pinch) Veg. oil, (deep frying) Black pepper to season Mixed salad leaves, (for garnish)
Directions
- Pre-heat oven to 200c/gas6.
- Take the kipper and strip off the bones. Flake the flesh and put into a food processor. Leave till it becomes a smooth paste (30-40 seconds). Add in the egg whites and leave for a few seconds to aerate. Next add in, salt, pepper, lemon juice, fresh herbs and the cream. (when adding the cream it should be poured quite slowly to avoid curdling).
- Place in the refrigerator till it reaches a thick consistency (about 5 min). Place into well greased ramekin dishes and place in a Bain-Marie.
- (Bain-Marie is an oven proof dish containing about 1 inch of water). Cook in the oven for about 8-10 min.
- While they are in the oven, slice beetroot for about 20 seconds till crispy. decorate the plate with mixed salad leaves and fresh coriander.
- Place a ramekin dish with the mousse onto a plate and surround it with crispy beetroot.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 492g | |
| Calories 994 | |
| Calories from Fat 676 | 68% |
| Total Fat 76.22g | 95% |
| Saturated Fat 35.28g | 141% |
| Trans Fat 0.0g | |
| Cholesterol 344mg | 115% |
| Sodium 2182mg | 91% |
| Potassium 1455mg | 42% |
| Total Carbs 15.72g | 4% |
| Dietary Fiber 4.6g | 15% |
| Sugars 0.72g | 0% |
| Protein 63.63g | 102% |
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