Seafood Mousse
A luxurious seafood mousse blending tender fish and shellfish with brandy and cream, offering rich flavors and smooth texture—perfect for elegant appetizers or special occasions.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Cover sole with 3/4 cup boiling water and poach for 2 to 3 minutes.
- Cool and drain the fish.
- Place the fish, cooked shellfish, and egg whites in a food processor and process until smooth.
- Transfer to a large chilled bowl and add brandy, salt, thyme, white pepper, and cayenne pepper to taste.
- Stir to blend the ingredients thoroughly.
- Slowly add the very cold heavy cream, mixing thoroughly until well blended and thick.
- Pour the mixture into a buttered ring mold.
- Place the mold in a pan filled with a few inches of hot water.
- Bake for 35 minutes, or until the top is firm.
- Unmold the mousse and serve hot with sauce.
Tips & Substitutions
For a lighter mousse, you can substitute half of the heavy cream with Greek yogurt. Ensure the seafood is fresh for the best flavor, and poach the sole gently to avoid overcooking. If you prefer a different flavor profile, consider adding a dash of lemon juice or some finely chopped herbs. This mousse also works well as a filling for Salmon Canapes, offering a delightful twist.
Serving Suggestions
Serve the seafood mousse with a light, tangy sauce, such as a lemon-dill vinaigrette. It pairs beautifully with a crisp salad or lightly toasted baguette slices. For a more substantial meal, consider serving it alongside Seafood Soup for a delightful seafood-themed dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. Avoid using a microwave, as it can alter the texture of the mousse.
Nutrition & Diet Analysis (per serving)
Each serving of Seafood Mousse contains roughly 379 calories, with 27g protein, 57g carbohydrates, and 14g fat. It is an excellent source of vitamin A (179% of the Daily Value), dietary fiber (92% of the Daily Value), and vitamin C (70% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 820mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this mousse ahead of time?
Yes, you can prepare the mousse a day in advance. Simply follow the recipe and refrigerate it after baking. Just be sure to let it come to room temperature before serving or warm it gently in the oven.
What can I substitute for brandy?
If you prefer not to use brandy, white wine or a splash of lemon juice can work as alternatives. Both will add a nice acidity and depth to the flavor, though the taste will vary slightly from the original recipe.
How do I know when the mousse is done baking?
The mousse is done when the top is firm to the touch and a toothpick inserted in the center comes out clean. Keep an eye on it as baking times may vary slightly depending on your oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).