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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.

23,828 24.4/5 for 16 ratings

Last modified on: December 29^th 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

Change for:

Measures:

How long does it take?

Time required

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

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 cream, 4 eggs, salt and pepper, then blend again into a thick purée.

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.

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.

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.

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.

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 : 43.28 €
Per mousselines : 2.16 €

Note : These prices are only approximate

Change currency:

Source

After Gaston Lenôtre.

More recipes?

This recipe uses (among others)

	Fish fumet: You can check-out other recipes which use it, like for example: Salmon with sorrel, Fish petals, vegetables julienne, and beurre blanc, Pollack Parmentier, Sauce Normande (for fish), Salmon "en papillote" with small vegetables, ... All
	Fish fillet: You can check-out other recipes which use it, like for example: Fish fillet in express cooking envelope, Fisherman's Ragout, Cod loin with saffron, Red sea bream fillets in a soy-sauce marinade, "Land and sea" kebabs, ... 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: Chicken and mushroom pie, Potimarron and Parmesan tart, Feta and spinach brik pie, Almond mug cake for Mary, Blanquette of veal, ... All

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Your 2 comments or questions on this recipe

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 29^th 2018 at 01:21 (n° 1)
Sorry, it was a translation mistake, now fixed.
You should use the whole eggs.
Posted by jh december 29^th 2018 at 18:11 (n° 2)

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