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This dish may look difficult but in fact it is particularly simple, the main trick is to keep the entire mousse ingredients as cold as possible.
Preparation time: 25 minutes
Cooking time: 10-15 minutes
Chef’s tips: Only process the mixture until the ingredients have combined. If you over process the mixture you run the risk of the mixture becoming curdled. Instead of using skewers you can wrap the fish up with cling-film making it into a sausage and tie each end.
12 skewers250g salmon10g chervilA few leaves of oregano80g king prawns (shelled and deboned)1 egg white125ml double creamSalt to tasteWhite pepper to taste6 plaice fillets
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