The term “mousse” refers to any preparation that is “light and creamy”. This particular mousse is used in a few ways within this course. Dumplings, timbales, stuffing, seafood terrine and seafood pate en croute. This particular ingredient formula can also be used with a few other selected fish fillets to make other types of fish mousses, such as pike, sole and scallops.
Негізгі бет Salmon Mousse (raw)
Пікірлер: 24