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🍽️ Delicate Pike Mousse Tarts with Spinach-Dill Sauce

651 kcal · 30 min · 4 servings

Ingredients

• 600 g pike fillet
• 2 egg whites
• salt
• pepper
• lemon juice
• chili powder
• 0.5 l whipping cream
• butter (for the molds)
• 0.25 l white wine
• 0.5 l whipping cream
• 200 g spinach leaves (cleaned)
• 1 bunch dill (finely chopped)
• salt
• pepper
• lemon juice

Instructions

1. 1. Cut the pike into small cubes.
2. 2. Place the fish cubes in the refrigerator until they are ice cold.
3. 3. Add the cold fish meat, the egg white, all spices, and the cream to the food processor.
4. 4. Blend the ingredients into a smooth paste.
5. 5. Press the fish mixture through a fine sieve to make it extra smooth.
6. 6. Grease small tart molds with butter.
7. 7. Fill the fish mixture into the prepared molds.
8. 8. Place the molds in a water bath.
9. 9. Cook the mousse tarts for about 20 minutes.
10. 10. Pour the wine into a pot and let it reduce slightly.
11. 11. Add cream, spinach, and dill to the sauce.
12. 12. Let the sauce simmer for 2 minutes with the lid on.
13. 13. Season the sauce with salt, pepper, and lemon juice.
14. 14. Blend the sauce smoothly shortly before serving.
15. 15. Unmold the finished pike tarts.
16. 16. Serve the tarts on top of the green sauce.

Nutrition per serving

• kcal: 651
• Protein: 25 g · Fett/Fat: 56 g · Carbs: 6 g