Fish Mousse


  • 1/4 cup of water
  • 1 cup of skim milk
  • 2 tbsp chopped onion
  • 1 bay leaf
  • 0.44 pounds of chopped fish fillets
  • 0.22 pounds of raw shrimp
  • 2 tbsp lemon juice
  • a pinch of pepper
  • 1 tsp of unflavored gelatin
  • 2 egg whites
  • 2 claras de huevo


In the water simmer for 10 minutes put the onion, bay leaf, fish and shrimp. Remove from the fire, strain them and reserve the liquid. Peel the shrimp and grind them with the fish. Add the lemon juice, milk, pepper and salt. Dissolve the gelatin in the reserved liquid and add it hot to the previous preparation. Beat the egg whites until stiff and mix them with the fish. Pour into individual molds. Refrigerate for 2 minutes or until set.

Nutritional Summary

  • Cal
  • Grease
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