Fish mousse on corn wafers and candied onion


200 g corn flour

150 g milk

Olive oil

300 g hake fillet

200 g liquid cream

1 glass of dry white wine

2 egg whites

Salt and pepper

50 g sugar

1 red onion

Balsamic Vinegar of Modena del Duca matured

Balsamic Vinegar of Modena del Duca ‘dal 1981’ Luxury




knead the corn flour adding milk slowly, then salt and oil.

Cover the mixing , leave it to stand 20 minutes. Shape little balls with the mixing then roll them out with the rolling pin over some oven paper.

Cook the wafers one by one in a non-stick pan 2-3 minutes per side.


Fish mousse:

Cook the hake fillets to vapour, therefore beat it with the liquid cream, wine, salt and oil. Unite the egg whites (beaten) to the mixture and one sprinkle of pepper and mix.
Leave the mixture in the fridge for ten minutes.


Candied onion:

Put the sugar in a frying pan, unite the onion cut in slices, salt and leave them to cook with middle-low fire, mixing for 2-3 minutes. Add the Balsamic Vinegar of Modena del Duca matured and enough water to cover the onion slices, continue to cook for about other 20 minutes until they become well cooked and with a syrupy consistence.

Put the fish mousse on the wafers leaving a hole in the centre whether to position the candied onion, studded with some lock of valerian and some drops of Duke’s Balsamic Vinegar of Modena  “dal 1891 “Luxury.


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