Char Mousse

Vitello with

Char Mousse

  • 1 × char (medium size)
  • 4 × capers
  • 2 × anchovy fillet(s)
  • 0.5 × lemon(s), juice and zest
  • 80 g crème fraîche


Fillet the char. Put the carcasses with the skin, including the head (without the gills), in a saucepan with 500 ml of cold water and simmer for 20 minutes. If you like, you can add a bit of star anise and cardamom.


Pass the broth through a cloth and reduce the stock to 350 ml.


As soon as the stock has cooled, mix it with the remaining ingredients, except the crème fraîche.

Then mix in the crème fraîche and pour it through an <a href="/us/culinary/recipes/detail" title="" data-content="<div class="ce-textpic ce-center ce-above"><div class="row"><div class="col-50"><div class="ce-gallery" data-ce-columns="1" data-ce-images="1"><div class="ce-outer"><div class="ce-inner"><div class="ce-row"><div class="ce-column"><figure class="image"><img class="image-embed-item mw-ui-100 h-auto" src="/fileadmin/_processed_/6/b/csm_Sieb-_-Trichter_klein_3ae6e47538.jpg" width="330" height="241" alt="" /></figure></div></div></div></div></div></div></div><div class="row"><div class="col-50"><div class="ce-bodytext"><p>Almost everything that is filled into the iSi bottle should be passed through a sieve to prevent clogging of the head. Even small grains of salt can interfere with the proper functionality of the device.</p><p>The iSi Funnel &amp; Sieve Set has therefore been specially designed and developed for all iSi Whippers to enable you to pass cleanly and conveniently directly into the stainless steel bottle.</p><p><strong><a href="" target="_blank">&gt;&gt; More Info</a></strong></p></div></div></div></div>">iSi Funnel & Sieve into a 0.5 L iSi Whip, screw on 1 Professional Charger and shake 8 to 10 times.


iSi tip:

For more texture, soak 2 sheets of gelatin, mix into the warm stock, and leave to cool for 24 hours.

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