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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.

20,1344.6/5

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Last modified on: May 20th 2018

For 20 mousselines, you will need:

How long does it take?

PreparationCookingStart to finish
22 min.16 min.38 min.
Preservation: 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

1 Fish Mousselines : Photo of step #1Cut 500 g fish fillet into medium-sized pieces. This should be the good flesh only, with no bones or skin. 10 min.
2 Fish Mousselines : Photo of step #2Blend the fish briefly in a food-processor to reduce to a paste. 1 min.
3 Fish Mousselines : Photo of step #3Add 300 ml cream, salt and pepper, then blend again into a thick purée. 2 min.
4 Fish Mousselines : Photo of step #4Use a forcing bag to pipe "sausages" of the mixture about 3 inches (7 cm) long onto a strip of cooking parchment. 3 min.
5 Fish Mousselines : Photo of step #5Bring 1 litre fish fumet up to a simmer, then lower the paper with the mousselines into the pan. 6 min.
6 Fish Mousselines : Photo of step #6When they float off the paper, pull this out and turn the mousselines.

They need to cook for 3 minutes on each side.
7 Fish Mousselines : Photo of step #7Take 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.
2 min.
8 Fish Mousselines : Photo of step #8Shortly before serving, preheat the oven to 390°F (200°C).

Prepare individual oven-proof dishes: pour in 2 tablespoonsful of sauce normande.
1 min.
9 Fish Mousselines : Photo of step #9Place 2 mousselines on top. 2 min.
10 Fish Mousselines : Photo of step #10Coat with more sauce normande. 1 min.
11 Fish Mousselines : Photo of step #11Bake for about 10 minutes until just starting to brown on the top.

Serve immediately.
10 min.

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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
1918125 gr12 gr119 gr
96 %48 %1 %18 %
Per 100 g
CaloriesProteins CarbohydratesFats
946 gr1 gr6 gr
5 %2 %<1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 20 mousselines : 39.90 €
Per mousselines : 2.00 €

Note : These prices are only approximate.

Change currency:

Source: After Gaston Lenôtre.
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More recipes?

This recipe use (among others)
Fish fumetFish fumet: You can check-out other recipes which use it, like for example: Fish petals, vegetables julienne, and beurre blanc, Salmon "en papillote" with small vegetables, Salmon with sorrel, Pollack Parmentier, Salmon rillettes, ... [All]
Fish filletFish fillet: You can check-out other recipes which use it, like for example: Tahitian style fish, Pollack fillet baked with rice and vegetables., Cod loin with saffron, Parcels of fish fillet in spinach, Fish in a seed crust, ... [All]
Sauce Normande (for fish)Sauce Normande (for fish): You can get more informations, or check-out other recipes which use it, for example: ... [All]
CreamCream: You can get more informations, or check-out other recipes which use it, for example: New tiramisu, Spaghetti with smoked salmon, Potimarron (Japanese chestnut pumpkin) purée, "Day After Pork Belly" Soup, Scallops with cabbage julienne, ... [All]

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