For 20 mousselines, you will need:
How long does it take? Time required for this recipe:
Preparation Cooking Start to finish 22 min. 16 min. 38 min. Keeping:
After poaching, wthout the sauce: a few days in the fridge, covered with plastic film.
At what time? When will I finish if I start the recipe at a certain time? When should I start for the recipe to be ready at a certain time? Work this out...
Step by step recipe
This recipe in GIF Slideshow version
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 3 - 2 min.
Add 300 ml
, salt and pepper, then blend again into a thick purée.
Stage 4 - 3 min.
Stage 5 - 6 min.
Bring 1 litre fish fumet up to a
, then lower the paper with the mousselines into the pan.
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.
Take the mousselines out of the stock gently with a
(they are fragile once cooked) and drain on a
This can all be done the day before and the mousselines kept in the fridge, covered with
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.
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.
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.
Nutritional information% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman ( change to a man). How much will it cost?
For 20 mousselines : 39.78 € Per mousselines : 1.99 € Note : These prices are only approximate
After Gaston Lenôtre.
This recipe uses (among others)
Fish fumet: You can check-out other recipes which use it, like for example: Sauce Normande (for fish), Salmon with sorrel, Pollack Parmentier, Salmon "en papillote" with small vegetables, Fish petals, vegetables julienne, and beurre blanc, ... All Fish fillet: You can check-out other recipes which use it, like for example: Fish in a seed crust, Fish fillet with preserved lemons, Fisherman's Ragout, Cod loin with saffron, Fish fillet in express cooking envelope, ... All Sauce Normande (for fish): You can get more informations, or check-out other recipes which use it, for example: ... All Cream: You can get more informations, or check-out other recipes which use it, for example: Cream sauce with Vin Jaune, Purée of Jerusalem artichokes with foie gras, Courgette tart with mint, Nanou's tuna tart, Leek and fresh tuna tart, ... All News list of cooking-ez.com
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