Verrine cheese and trout

Description

Verrine is snacks served in small portion cups. If you want to surprise your guests with an unusual appetizer or just to treat yourself, try this amazing recipe. The classic combination of trout, cheese and avocado is what you need.

Ingredients

Trout

100 g
Pepper

1 piece
Red onion

0.5 piece
Lemon juice
Salt
Black pepper
Cheese

100 g
Cream

100 ml
Gelatin

1 piece
Avocado

1 piece
Gelatin

1 piece
Cream

100 ml
Salt
Black pepper

Cooking

Finely chop red pepper.

Then cut into small cubes red onion.

Trout, cleaned of skin, cut into small cubes

Mix the chopped trout with peppers and red onion. Season to taste with salt and pepper, sprinkle with lemon juice. Mix everything carefully. Cover with plastic wrap and place in refrigerator.

For this recipe I used the cheese "Merchant" Belebeevsky dairy plant. Luxurious cheese with a soft texture of the dough and sweet-spicy taste. Cheese festive mood. This is a fabulous transformation of milk into an amazing masterpiece of culinary art. Grate cheese on a medium grater.

Grated cheese "Merchant" and cream beat with a blender until smooth.

Sheet gelatin soak for 5-7 minutes in cold water. Then remove from water and gently squeeze. The cheese mass add gelatin, stir well.

Spread cottage cheese mixture into wine glasses and refrigerate for 30 minutes.

Now prepare the avocado mousse, for this: whip a large part of the cream with a mixer in a solid foam.

Heat the remaining cream in the saucepan and then dissolve the gelatin in warm cream.

Avocado cut in half, remove the seeds, peel. The flesh of the avocado, chop the blender to puree, season with salt and pepper to taste.

Mix with warm cream of avocado puree. Then gently add the whipped cream to the foam settled and mix well.

Glasses on curd put the fish with bell peppers and red onion.

Now the last layer on a salad of trout, spread the avocado mousse.

Decorate as desired. Serve snacks chilled. Bon appetit!

Comments and reviews

Leave a comment or a recipe review