| Ingredients | quantity |
| Tomatoes | 3ea |
| Mussels | 1pkt |
| Line fish | 1port |
| Onion | 1ea |
| Green pepper | 1ea |
| Lemon | 2ea |
| Cucumber | 2ea |
| Gelatine | 50g |
| Cream | 250ml |
| Cream cheese | 1kg |
| Equipment used | Chemicals used | |
| Pot | Whisk | Sanitizer |
| Paring knife | Coliander | Multi purpose |
| Chefs knife | Piping bag | Oven/grill |
| Zester and pealer | Enamel tray | detergent |
| Mixing bowl x 2 | Basting spoon and brush |
|
| Mould for mousse | glass bottle |
|
Method
1. Mise and place all equipment, utensils, ingredients and stations
2. Blanch tomatoes in hot water to remove skin
3. Rinse mussels in cold water remove dirt and broken shells
4. Blanch line fish and mussels
5. Cut tomato in ¼’s and remove all pips
6. Remove mussels from shell
7. Brunoise line fish, mussels, onions, and green pepper
8. Add bruinoised vegs to mixture
9. Make thin long strips with cucmber skin with peeler
10. Mix cream cheese with mussels, zest and lemon juice
11. Slice lemon for garnish remove pips and place at bottom of the mould
12. Dissolve 4 tsp of gelatin in hot water
13. Add bit by bit to mixture
14. Whip 250ml cream till stiff peak and fold into mousse allow gelatin to set
15. Fill mousse moulds with piping bag
16. Allow to set in fridge
17. Use glass bottle to press out of moulds
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