Cold Chambo (Tilapia) Mousse

Mousse Froid de Poisson
Ingredients

• 6-8 fillets chambo (tilapia)
• 2 cups butter
• milk
• herbs
• 4 peppercorns
• 1 small onion (chopped)
• 3 tbs margarine
• 2 tbs flour
• cream (optional)
• 2 tbs sherry (optional)

Poach the fish in enough milk to cover. when cooked (10-15 minutes), remove from the milk and mash well. Add herbs, onions and peppercorns to the milk and leave for 10 minutes to infuse. Melt the butter in a pan, add the flour and cook for 1 minute, stirring well to avoid lumps. Strain the milk and gradually add it to the flour, stirring constantly to avoid lumps. Remove from the heat, cool a little, and add cream and sherry and season to taste. Stir in the mashed chambo. Put in a rinsed-out mould and leave in a fridge to set. When set, turn out and serve with salad.