Haddock mousse

300 g of haddock
milk
3 gelatin sheets white
1 sheet of red gelatin
4 tablespoons (soup) of boiling water
250 g of mayonnaise
100 ml of fresh cream
1 tbsp (tablespoons) mustard
1 spoon (soup) of ketchup
salt and black pepper, white kingdom
drops of Worcestershire sauce
sausage apple and celery

Let the sauce haddock in enough milk to cover it for about 1 hour. Boil haddock that same milk until soft and drain. Allow the gelatin to soak for a few minutes in enough water to cover it. Drain and add the boiling water, stirring well to dissolve. Beat in blender or food processor in the haddock, gelatin, mayonnaise, sour cream, mustard, ketchup, salt and black pepper and Worcestershire sauce kingdom until the mixture is homogenous. Spread the mousse haddock in a pan of pudding 22 cm in diameter moistened with water and refrigerate for at least 8 hours. Unmold and serve with coleslaw apple and celery.
Serves 8 to 10 people