Description
Happy holiday, lovely ladies! I want to treat you to this elegant appetizer. Delicate pink verrin and a glass of dry white wine - a great company for your bachelorette party )))
Ingredients
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Beets
150 g
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Trout
200 g
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Cream
0.66 cup
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Couscous
0.125 cup
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Garlic
2 tooth
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Green onions
2 tsp
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Parsley
1 Tbsp
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Horseradish
0.5 tsp
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Lemon juice
1 Tbsp
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Olive oil
1 Tbsp
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Salt
-
Black pepper
Cooking
From this quantity of products obtained 9 Marinov (I have cups 50 ml). Couscous pour 1/4 Cup. hot water and leave for 5 minutes. Allow to cool completely.
50 g of beet RUB on a small grater and add to the couscous kusu along with crushed half a small clove of garlic, 1 tsp onion and parsley.
Mix olive oil and lemon juice. Fill the resulting sauce couscous. Mix well. Add salt, pepper.
Fish cut into small pieces.
Add horseradish and remaining onion. Mix thoroughly.
The remaining beets turn into a puree with 1 small clove of garlic. Add salt, pepper.
Whip the cream in solid foam, and gently add the beet puree. It turns out such a delicious delicate mousse that is hard to resist to not to eat )))
Now, everything is ready, you can collect verrini. At the bottom of the Cup, place a layer of couscous.
Then a layer of fish.
Beetroot mousse put in cooking bag and top each verrin a pretty rose.
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