This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Fish Mousselines
Mousselines are a lighter version of the classic French quenelles, but without breadcrumbs.
They are poached first in fumet (fish stock), then served "en gratin" in sauce normande.
They are poached first in fumet (fish stock), then served "en gratin" in sauce normande.
40 min.
Easy
39.80 €
20 mousselines
7 IngredientsLast modified on: December 29th 2018
For 20 mousselines, you will need:
- 1
500 g fish fillet - 2
300 ml cream - 3
4 eggs - 4
1 litre fish fumet - 5
400 ml sauce normande (for fish) - 6
salt - 7
pepper - Total weight: 2,000 grams
Times for this recipe
Preparation: 25 min.
Cooking: 20 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Cut 500 g fish fillet into medium-sized pieces. This should be the good flesh only, with no bones or skin.
Stage 2 - ⌛ 1 min.
Blend the fish briefly in a food-processor to reduce to a paste.
Stage 4 - ⌛ 3 min.
Use a forcing bag to pipe "sausages" of the mixture about 3 inches (7 cm) long onto a strip of cooking parchment.
Stage 5 - ⌛ 6 min.
Bring 1 litre fish fumet up to a simmer, then lower the paper with the mousselines into the pan.
Stage 6
When they float off the paper, pull this out and turn the mousselines.
They need to cook for 3 minutes on each side.
They need to cook for 3 minutes on each side.
Stage 7 - ⌛ 2 min.
Take the mousselines out of the stock gently with a skimmer (they are fragile once cooked) and drain on a wire rack.
This can all be done the day before and the mousselines kept in the fridge, covered with plastic film.
This can all be done the day before and the mousselines kept in the fridge, covered with plastic film.
Stage 8 - ⌛ 1 min.
Shortly before serving, preheat the oven to 390°F (200°C).
Prepare individual oven-proof dishes: pour in 2 tablespoonsful of sauce normande.
Prepare individual oven-proof dishes: pour in 2 tablespoonsful of sauce normande.
Stage 9 - ⌛ 2 min.
Place 2 mousselines on top.
Stage 10 - ⌛ 1 min.
Coat with more sauce normande.
Stage 11 - ⌛ 10 min.
Bake for about 10 minutes until just starting to brown on the top.
Serve immediately.
Serve immediately.
Remarks
As well as whiting, you can use other sea fish, such as sole, or freshwater fish, such as pike or zander.
If you do not have any fish stock for poaching the mousselines, use a vegetable stock instead, or - at a push, as it is not quite as good - just salted water.
Serve 2 mousselines per person as a starter, 4 as a main course.
If you do not have any fish stock for poaching the mousselines, use a vegetable stock instead, or - at a push, as it is not quite as good - just salted water.
Serve 2 mousselines per person as a starter, 4 as a main course.
Keeping: After poaching, wthout the sauce: a few days in the fridge, covered with plastic film.
Source: After Gaston Lenôtre.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 RDI=50 % | 10 RDI=1 % | 110 RDI=20 % | 1,830 RDI=90 % | 7,650 RDI: 90 % |
| Per 100 g | 5 RDI=2 % | 0 | 5 RDI=1 % | 90 RDI=5 % | 380 RDI: 5 % |
| Per mousselines | 5 RDI=2 % | 0 | 5 RDI=1 % | 90 RDI=5 % | 380 RDI: 5 % |
How much will it cost?
- For 20 mousselines : 39.80 €
- Per mousselines : 2.00 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Fish fumet
Like these other recipes: Fish petals, vegetables julienne, and beurre blanc, Pollack Parmentier, Salmon "en papillote" with small vegetables, Salmon with sorrel, Scallops with sorrel and Noilly Prat, ... See them all 7
Fish fillet
Like these other recipes: Baked sea bass fillet with lemon and tarragon, Pollack fillet baked with rice and vegetables., Sea bass with coriander cream en papillote, Tahitian style fish, Fish "à la Bordelaise", ... See them all 33
Sauce Normande (for fish)
You can get more informations, or check-out other recipes which use it, for example:
Cream
Like these other recipes: Country-style spring pasta, Du Barry soup, Escalope of veal in a cream sauce, Leopard cake, Celery purée, ... See them all 124
Other recipes you may also like
Spinach brik parcels
Crispy brik parcels, filled with a mixture of spinach, feta and chopped shallot. May 5th 2013137 K5 45 min.
Tomato, mustard and tuna cake
Here's a recipe for a very moist, savory tuna and tomato cake, with a hint of mustard. September 7th 202514 K 1 hour 6 min.
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy. November 4th 20131.40 M 65 1 hour 30 min.
Sausage in brioche
In this recipe, sausage is cooked, the skin removed, and baked in a savoury brioche dough. Serve preferably with a good green salad and French dressing (vinaigrette). September 10th 2018431 K5 1 hour 50 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne. December 31th 20131.18 M 13.4 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 2 comments already posted on this recipe
You should use the whole eggs.