Italian Fish Recipes - Anchovy Mousse (Sforma di Acciughe) Recipe

Ingredients

• 5 ml/1 tsp olive oil for greasing

• 15 g/1lb oz/1 tbsp gelatin

• 120 ml/4 fl oz/1/2 cup white wine

• 2 egg yolks

• Salt and freshly ground black pepper

• 2.5 ml/1/2 tsp dry mustard

• 120 ml/4 fl oz/1/2 cup olive oil

• 15 ml/1 tbsp lemon juice

• 50 g/2 oz/1 small can anchovies, drained and chopped

• 15 ml/1 tbsp snipped fresh chives

• 15 ml/1 tbsp chopped fresh parsley

• 8 hard-boiled (hard-cooked) eggs, chopped

• 250 ml/8 fl oz/1 cup Basic White Sauce

• 175 ml/6 fl oz/3/4 cup double (heavy) cream, lightly whipped

• 2.5 ml/1/2 tsp cayenne

• Thin slices cucumber, to garnish

Method:

1. Oil a mould (mold) and set aside. Place the gelatin in a small bowl and add the wine.

2. Place the bowl over a saucepan of simmering water until the gelatin dissolves then remove from the heat.

3. Place the egg yolks, salt, pepper and mustard in a bowl and whisk until they are blended.

4. Gradually add the oil, whisking all the time. Whisk in the lemon juice a little at a time.

5. Stir in the anchovies, chives, parsley, hard-boiled eggs and gelatin. Fold in the white sauce, cream, cayenne and season with salt and pepper.

6. Pour the mixture into the mould and chill until set. Turn out on to a serving dish and garnish with the cucumber.