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.
They are poached first in fumet (fish stock), then served "en gratin" in sauce normande.
Last modified on: December 29th 2018
Keywords for this recipe: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
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 22 min. | 16 min. | 38 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - 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 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.
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.
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.
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.
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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,826 Kcal or 7,645 Kj | 119 gr | 13 gr | 111 gr |
| 91 % | 46 % | 1 % | 17 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 91 Kcal or 381 Kj | 6 gr | 1 gr | 6 gr |
| 5 % | 2 % | <1 % | 1 % |
| Per mousselines | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 91 Kcal or 381 Kj | 6 gr | 1 gr | 6 gr |
| 5 % | 2 % | <1 % | 1 % |
How much will it cost?
- For 20 mousselines : 39.78 €
- Per mousselines : 1.99 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
After Gaston Lenôtre.
This recipe uses (among others)
 | Fish fumet: You can check-out other recipes which use it, like for example: Salmon with sorrel, Sauce Normande (for fish), Fish petals, vegetables julienne, and beurre blanc, Salmon "en papillote" with small vegetables, Scallops with sorrel and Noilly Prat, ... All |
 | Fish fillet: You can check-out other recipes which use it, like for example: Cod loin with saffron, Pan-fried fish fillets, braised cabbage with Noilly Prat, Rosemary steamed fish, Crunchy little pieces of fish, Fish "à la Bordelaise", ... All |
 | Sauce Normande (for fish): You can get more informations, or check-out other recipes which use it, for example: |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Ramekins of duchess potatoes, Thin summer tart "à la grecque", Gratin Comtois, Purée of Jerusalem artichokes with foie gras, Lobster Thermidor, ... All |
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You should use the whole eggs.