Fish mousse with dill sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Bread cubes, soft |
| 3 | cups | Milk |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Onion; finely minced |
| 1 | tablespoon | Lemon juice; freshly squeezd |
| ¼ | teaspoon | Paprika |
| 2 | tablespoons | Butter |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Flour, all-purpose |
| 1 | cup | Milk |
| 3 | Eggs | |
| 2 | pounds | Fish; flaked cooked (halibut, salmon, turbot, or whitefish) |
| Parsley | ||
| ⅓ | cup | Pickle, dill; finely chopped |
| 1 | tablespoon | Pimiento, chopped |
| Paprika | ||
Directions
DILL SAUCE
Combine bread cubes and milk; cook, stirring constantly, until mixture is a smooth paste. Blend in salt, onion, lemon juice, and paprika.
Beat eggs slightly; pour some of hot milk mixture into eggs, stirring constantly; add to remaining milk mixture, and blend well. Fold in fish. Pour into a buttered loafpan, and bake at 350 degrees for 45 minutes or until lightly browned. Let stand 5 minutes before removing from pan. Garnish with parsley. Serve hot with Dill Sauce.
Dill Sauce: Melt butter in saucepan; add salt and flour, blending well. Gradually add milk; cook, stirring constatnly, until thick and smooth. Stir in dill pickle, pimiento, and paprika. Serve hot over fish mousse. Yield: 1-½ cups. SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-27-94