Mackerel Tart

Meanwhile, prepare the fish mousse. Michel uses whiting, we prefer Red Snapper or Red Mullet. Filet, debone and skin the fish, approximately 75g of fish per portion. Add one egg white and puree in a blender or food processor, then push the puree through a sieve. Beat in double cream, about 40ml per portion, until the mix is rich, smooth and thick. Season to taste with salt and pepper.

Beat 2 egg whites until they are stiff, and gently fold the beaten egg whites under the mousse. Keep the yolks for the sauce.

(Michel doesn’t add egg whites. We like the mousse light though.)

Keep in the fridge until you’re ready to assemble.