Albacore mousse - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Albacore mousse. Fish, Appetizers and canapes, Cold, Garnishes
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Cooking tools:
- Blender
- Kitchen scale
- Saucepan
- Whisk
- Wooden spoon
- Mixing bowl
- Spatula
- Stove
- Airtight container
Ingredients
- Bonito in oil, chunks 0.1 kg
- Butter 0.025 kg
- Table salt 1.0 g
- Bechamel (roux 110) for villeroy or mousses 0.15 l
- Sterilised milk 0.15 l
- Plain flour 0.017 kg
- Margarine 0.017 kg
- Ground white pepper 0.3 g
- Ground nutmeg 0.3 g
- Table salt 1.5 g
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