Step by step recipe
This recipe in GIF
Stage 1 -
Cut 500 g fish fillet into medium-sized pieces. This should be the good flesh only, with no bones or skin.
Stage 2 -
Blend the fish briefly in a food-processor to reduce to a paste.
Stage 3 -
Add 300 ml
, salt and pepper, then blend again into a thick purée.
Stage 4 -
Stage 5 -
Bring 1 litre fish fumet up to a
, then lower the paper with the mousselines into the pan.
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 -
Take the mousselines out of the stock gently with a
(they are fragile once cooked) and drain on a
This can all be done the day before and the mousselines kept in the fridge, covered with
Stage 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 -
Place 2 mousselines on top.
Stage 10 -
Coat with more sauce normande.
Stage 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. 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
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 News list of cooking-ez.com
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