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Name: Fish Mousselines
Prep time: 22 min
Cook time: 16 min
Total time: 38 min
Yield: 20 mousselines
Cuisine: french
Ingredients: 500 g fish fillet; 300 ml cream; 4 eggs; 1 litre fish fumet; 400 ml Sauce Normande (for fish); salt; pepper

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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.

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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: 2,040 grams

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Measures:

How long does it take?

Fulfillment

Preparation	Cooking	Start 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

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 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

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Source

After Gaston Lenôtre.

More recipes?

This recipe use (among others)

	Fish fumet: You can check-out other recipes which use it, like for example: Pollack Parmentier, Salmon "en papillote" with small vegetables, Fish petals, vegetables julienne, and beurre blanc, Salmon rillettes, Salmon with sorrel, ... All
	Fish fillet: You can check-out other recipes which use it, like for example: Cod loin with saffron, Nicholas's fish, Fish fillet in express cooking envelope, Pollack fillet baked with rice and vegetables., Rolls of fish in smoked ham, ... 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: Potato purée , Vol-au-vent, Mushroom Pancakes au Gratin, Lobster Thermidor, Cherry clafoutis, ... 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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