Albacore mousse

30 min
Type of dish: Fish, Appetizers and canapes
Temperature: Cold
Additional culinary preparation: Garnishes
Seasonal period: All year
Allergens:
Fish
Fish
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Bonito in oil, chunks 0.1 kg
Butter 0.025 kg
Table salt 1.0 g
Bechamel (roux 110) for villeroy or mousses 0.15 l
See Recipe
Sterilised milk 0.15 l
Plain flour 0.017 kg
Margarine 0.017 kg
Ground white pepper 0.3 g
Ground nutmeg 0.3 g
Table salt 1.5 g
Elaboration
  • Make a  béchamel sauce (roux of 110x110.)
  • Once ready set aside 100 g of the sauce.
  • In a blender, mix the tuna in oil with the 100 g of béchamel sauce.
  • Cream the butter and add. mix until you get a very thin dough.
  • Add salt if necessary.
Nutritional information (1 portion)
Energy
144.88
kcal
Carbohydrates
4.2
g
Proteins
5.19
g
Lipids
11.88
g
Fiber 0.13 g
Saturates 4.2 g
Monounsaturated fatty acids 3.3 g
Polyunsaturated fatty acids 3.42 g
Cholesterol 29.9 mg
Calcium 44.27 mg
Iron 0.3 mg
Zinc 0.25 mg
Vitamin A 87.9 ug
Vitamin C 0.54 g
Folic acid 4.67 ug
Salt (Sodium) 250.91 mg
Sugars 1.5 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.