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Tuna fish mousse in black olive sauce


200 g tuna in water
2 Tbsp olive oil
cup (100 ml) fish stock
cup (50 ml) white wine, dry
1 Tbsp butter
cup (100 ml) heavy cream
1 pinch salt
1 pinch pepper
1 pinch cayenne pepper
1 tsp lemon juice
1 tsp Worcestershire sauce
1 sheets GoBIO! Organic Gelatine
2 Tbsp heavy cream, whipped
2 Tbsp black olives
4 Tbsp cold pressed olive oil


In a skillet mix the fish stock and the white wine and bring to a boil. Continue to simmer, until the liquid is considerably reduced. Add the cream and continue to simmer. Remove from heat and whip in very cold butter.
Prepare GoBIO! Organic Gelatine according to directions on package and add to the stock mixture. Stir until dissolved.
Blend the stock mixture, and the Tuna and its liquid in an electric blender, until only fine pieces remain. Pour into a bowl and add salt, pepper, lemon cayenne and Worcestershire sauce to taste. Carefully fold in the whipped cream. Chill for one hour.
Remove pits from olives and chop into small pieces. Mix with olive oil.
Cut tuna mousse into slices or cubes, arrange on a serving dish and pour olive sauce next to the mousse.
Serve with fresh baguette.



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