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.
45K 2 16 4.4
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Last modified on: December 29th 2018

Keywords for this recipe:MousselineFrench quenellesSauce normandePoachedGratin
For 20 mousselines, you will need:

How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
22 min.16 min.38 min.
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Step by step recipe


Stage 1 - 10 min.
Fish Mousselines : Photo of step #1
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.
Fish Mousselines : Photo of step #2
Blend the fish briefly in a food-processor to reduce to a paste.

Stage 3 - 2 min.
Fish Mousselines : Photo of step #3
Add 300 ml cream, 4 eggs, salt and pepper, then blend again into a thick purée.

Stage 4 - 3 min.
Fish Mousselines : Photo of step #4
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.
Fish Mousselines : Photo of step #5
Bring 1 litre fish fumet up to a simmer, then lower the paper with the mousselines into the pan.

Stage 6
Fish Mousselines : Photo of step #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.
Fish Mousselines : Photo of step #7
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.
Fish Mousselines : Photo of step #8
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.
Fish Mousselines : Photo of step #9
Place 2 mousselines on top.

Stage 10 - 1 min.
Fish Mousselines : Photo of step #10
Coat with more sauce normande.

Stage 11 - 10 min.
Fish Mousselines : Photo of step #11
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.
Keeping
After poaching, wthout the sauce: a few days in the fridge, covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,826 Kcal or 7,645 Kj119 gr13 gr111 gr
91 %46 %1 %17 %
Per 100 g
Energetic valueProteins CarbohydratesFats
91 Kcal or 381 Kj6 gr1 gr6 gr
5 %2 %<1 %1 %
Per mousselines
Energetic valueProteins CarbohydratesFats
91 Kcal or 381 Kj6 gr1 gr6 gr
5 %2 %<1 %1 %
% 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 €

Change currency:

Note : These prices are only approximate.
Source
After Gaston Lenôtre.
This recipe uses (among others)
Fish fumetFish fumet: You can check-out other recipes which use it, like for example: Salmon with sorrel, Fish petals, vegetables julienne, and beurre blanc, Salmon "en papillote" with small vegetables, Sauce Normande (for fish), Pollack Parmentier, ... All
Fish filletFish fillet: You can check-out other recipes which use it, like for example: Crunchy little pieces of fish, Baked sea bass fillet with lemon and tarragon, Fish in white wine, Erika's ceviche, Sea bass with Indian spices, ... All
Sauce Normande (for fish)Sauce Normande (for fish): You can get more informations, or check-out other recipes which use it, for example:
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Chocolate tart, Baker's tuna and mushroom tart, Mushroom velouté, Grapefruit moelleux, Crème brulée, ... All
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Your 2 comments or questions on this recipe
  • Sorry, it was a translation mistake, now fixed.
    You should use the whole eggs.
    Posted by jh december 29th 2018 at 18:11 (n° 2)
  • 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 29th 2018 at 01:21 (n° 1)
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