Slices of mousse (soul) accompanied by carrots and red olive gravy

Ad Blocker Detected

Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.


  • 600 g sliced mousse (soul)
  • 80 g flour
  • 2 scrambled eggs
  • 70 g crushed bread sifted and sifted
  • Salt and black pepper
  • frying oil
  • 4 carrots

For olive broth:

  • 200 g of red olives
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons cilantro and parsley
  • 1 teaspoon cumin
  • 1 teaspoon red pepper
  • ¼ Peeled lemon sour crust
  • 15 cl water


Cooking time: 30 mTotal Time: 1hNumber of persons: 4
  1. Salt and black pepper are added to the mousse (soul) slices.
  2. Pass the slices in the flour, then the eggs and then in the pulp powder.
  3. Dragged carrots and cut into thin circles. Salted and steamed for 8 minutes.
  4. In a casserole, place the olives with the rest of the ingredients, cover and simmer for 10 minutes.
  5. Fry fish fillets in a little hot oil and then placed over blotting paper to get rid of excess oil.
  6. In a dish that carries the carrot circles, place the fish slices on top and serve with the red olive broth.
User Review
5 (10 votes)

Leave a Reply

Select Language