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photo Blue Cheese Mousse and Horeradish Mash GBC Recipe | Say Mmm

Blue Cheese Mousse and Horeradish Mash GBC

Marcello Tully's beef fillet with blue cheese recipe provides an extravagant and hearty main fit for a wintery dinner party or Sunday lunch
4 Servings - greatbritishchefs.com
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Servings:4  | Calories:1259 | Total Fat:120g  | Chol:327mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 120g
185 %
Sat Fat 62g
310 %
Total Carb 22g
7 %
Fiber 4g
16 %
Sugars 8g
---
Cholesterol 327mg
109 %
Sodium 3645mg
152 %
Protein 31g
62 %
Calories:
42% Others combined
25% Double cream
17% Sunflower oil
14% Roquefort
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 egg
200 g of Roquefort cheese
200 g of blue cheese
375 ml of double cream
5 g of salt
100 g of butter
50 g of creamed horseradish
2 tsp salt
2 tsp sugar
6 Place in a saucepan to reheat and cover the surface with baking parchment to keep moist. Combine with a little hot water when reheating to serve
7 For the mushrooms, heat the oil in a frying pan and once hot, add the mushrooms and sauté for 1 minute before adding the garlic, thyme and rosemary
400 g of wild mushrooms
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
2 garlic cloves
100 ml of sunflower oil
8 Cook for about 5 minutes more, or until tender. Set aside to keep warm
9 For the spinach and leeks mixture, place a heavy pan over a medium heat and add the butter. Add the leeks and cook for 5 minutes, or until tender
40 g of butter
200 g of leek
10 Add the spinach and season with a pinch of grated nutmeg and some salt. Transfer to a colander to drain and set aside in a warm place

 Directions : View recipe directions on greatbritishchefs.com
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