Tunmousse a la pharao

Ingredients for Tunmousse a la pharao

Instructions for Tunmousse a la pharao

To prepare the Tunmousse a la pharao recipe, please follow these instructions:

When you open the cans you the worst water pours from without to push everything out. Pour the tuna into a bowl and share it well with a fork.

Then add lemon juice from ½ lemon or lime about one. You touch now approximately 400 grams of creme fraiche in, and add chives, dill, and maldon salt and freshly ground pepper or lemon pepper.

So you'll do the cream stiff next in another bowl, then flips you the cream around the tuna stock. Now the mixture is almost finished.

You udbløder the gelatine in cold water for a few minutes, then pour the water from the gelatine knuger and completely free of water, put it back into a plastic bowl that you heater over a water bath (pan with slightly boiling water)

as soon as you take the bowl of gelatine is dissolved, leave it for a minute and pour it down in the salmon mass while calmly touching it thoroughly around.

You lubricates the appropriate size metal form with a little oil or butter and then pour the mass of tuna.

So that makes you the mold in the refrigerator where it should rest for at least 4 hours, preferably to the following day. Check the mass after 4 hours, should the mass against expectation, not congeal enough you can mix 2-4 leaves more in isinglass with no problems. When you must have the mousse out of shape, loosens you only just the edges with a sharp knife, then turn on form against a cutting board and hey presto your mousse is ready for serving.

Tips:
This recipe is based on the mousse can be cut in stable fairly firm slices, if you want to serve mousse in balls or possibly. squirt it up with tulle, you just need to release a bit of husblasen. tunmoussen can garnish with: Cherry Tomatoes – caviar – lettuce leaves — cut chives and Dill-asparagus-lemon citrontwisters: boats, And can be served with fillet pulp – butter toasted heart bread – sandwishbrød or baguettes.