Fish Mousselines


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.
81K 4.1/5 based on 18 reviews
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Last modified on: December 29th 2018

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For 20 mousselines, you will need:

Times for this recipe
Preparation: 22 min.
Cooking: 16 min.
All in all: 38 min.
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Step by step recipe


Stage 1 - 10 min.
Fish Mousselines
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.
Fish Mousselines
Blend the fish briefly in a food-processor to reduce to a paste.

Stage 3 - 2 min.
Fish Mousselines
Add 300 ml cream, 4 Eggs, salt and pepper, then blend again into a thick purée.

Stage 4 - 3 min.
Fish Mousselines
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.
Fish Mousselines
Bring 1 litre fish fumet up to a simmer, then lower the paper with the mousselines into the pan.

Stage 6
Fish Mousselines
When they float off the paper, pull this out and turn the mousselines.

They need to cook for 3 minutes on each side.

Stage 7 - 2 min.
Fish Mousselines
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.

Stage 8 - 1 min.
Fish Mousselines
Shortly before serving, preheat the oven to 390°F (200°C).

Prepare individual oven-proof dishes: pour in 2 tablespoonsful of sauce normande.

Stage 9 - 2 min.
Fish Mousselines
Place 2 mousselines on top.

Stage 10 - 1 min.
Fish Mousselines
Coat with more sauce normande.

Stage 11 - 10 min.
Fish Mousselines
Bake for about 10 minutes until just starting to brown on the top.

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.
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 recipe120 50 %10 1 %110 20 %1,830 90 %7,650 90 %
Per 100 g5 2 %05 1 %90 5 %380 5 %
Per mousselines5 2 %05 1 %90 5 %380 5 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Fish, Milk, Egg, Gluten, Sulfites
How much will it cost?
  • For 20 mousselines : 39.78 €
  • Per mousselines : 1.99 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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The 2 comments already posted on this recipe
  • Sorry, it was a translation mistake, now fixed.
    You should use the whole eggs.
    Posted by jh december 29th 2018 at 18:11 n° 2
  • I do not see the addition of eggs in the mousseline method. Do you add them whole or just the whites?
    Posted by Christine december 29th 2018 at 01:21 n° 1
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