Smoked Tanguingue Mousse with Wasabi Cream Sauce the New traditional food of the philippines incorporate from ABS-CBN from Chef Jaime Zavala. Great 

Ingredients 

Serves l0 to 12

Tanguigue mousse

2 cups chopped smoked

tan guigue (Spanish mackerel)

1/4 teaspoon salt

114 teaspoon pepper

1/4 teaspoon cayenne peppoi

juice of 1/2 lemon

1/4 cup chopped canned pimiento,

drained

1 cup cream cheese

1/2 cup mayonnaise

1 tablespoon unflavored gelatin

1/4 cup hot water

1 cup all-purpose cream,

well-chilled

pinch of salt and pepper, to taste

1/4 cup chopped fresh wansuy

(cilantro) leaves

softened butter, for brushing cucumber slices, for garnish

Method 

In a blender, purée the taruigue, salt, pepper, cayenne pepper, Iemon Juice and the pimiento to a coarse mixture, Set aside in ihe reffigerator.

Cornbhe cream cheese and mayonnasie Until smooth and lump-free. Graduaily add the blended puree to the cream mixture and chill in the refregirator.

Sphnkle unflavored gelatin in the hot water and let stand until spongy, about 5 minutes. Micrcave on low until dissolved, about 25 seconds. Cool slightly.

Whip the all-purpose crean then gradually add the gelatin mixture, salt, pepper and wansuy leaves, Whip until well incorporated.

Using a spatula or spoon, fold in by hand the puréed fish, until the color is even. Pour into either a fish mold or a round mold brushed with a little softened butter. Chill until mixture is set, about 2 hours or csiernight.

Wasabi topping

3 tablepoonb waabi powder or wasabi paste in tube or to taste salt and pepper, to taste Blend together ma’onnase, cream chæse or sour cream, wasabi powder, salt and pepper. Whip until well incorporated. Chill for about 3 hours. When mixture is stable, pipe wasabi mixure on lop of - mousseZ Garnish mousse with cucumber slices. Serve with crackers or v1elba toast.