Visform (Fish Mould)
Visform
A retro South African buffet classic: a chilled, savoury terrine of flaked white fish in a creamy gelled sauce, set in a mould and served in slices or decorative blocks. The texture is smooth but substantial — part mousse, part salad — with pockets of flaked fish and roasted peppers suspended in a glossy cream layer. Elegant, cool and slightly showy, made to sit at the centre of a cold-table spread or as a starter at dinner parties.
Ingredients
- 1 large fish mould or several small moulds
- Flaked cooked white fish (enough to fill the mould)
- 4 tsp powdered gelatin
- 425 g tin sardines in oil (drain and reserve 50 ml of the oil)
- 1 tbsp butter
- 2 tbsp cornflour
- 1 cup milk
- 100 ml mayonnaise
- 1 small can roasted red peppers (or pimientos), puréed — reserve 50 ml of the liquid
- 50 ml white wine
- A few drops Tabasco
- 1 tsp lemon juice
- 100 ml cream
- Salt and black pepper to taste
- *To decorate:**
- Olives, capers and cucumber slices
Method
- Flake the cooked fish and set aside. Reserve 50 ml of the sardine oil.
- Bloom the gelatin in the reserved sardine liquid (or cold water) according to packet instructions.
- Make a smooth white sauce: melt butter, stir in cornflour to form a roux, then add milk slowly while stirring until thickened. Remove from heat and stir in the soaked gelatin until dissolved.
- In a bowl combine the white sauce with mayonnaise, puréed roasted peppers and their liquid, white wine, Tabasco, lemon juice, salt and pepper; mix and taste.
- Whip the cream to soft peaks and fold gently into the sauce mixture.
- Fold in the flaked fish until evenly distributed.
- Pour into a lightly oiled or lined mould.
- Chill until fully set.
- Unmould, decorate with olives, capers and cucumber slices and serve cold.