Fish Mousselines

Step by step recipe:

  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.
  2. 1 min.Fish Mousselines : Photo of step #2
    Blend the fish briefly in a food-processor to reduce to a paste.
  3. 2 min.Fish Mousselines : Photo of step #3
    Add 300 ml cream, salt and pepper, then blend again into a thick purée.
  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.
  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.
  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.
  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.
  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.
  9. 2 min.Fish Mousselines : Photo of step #9
    Place 2 mousselines on top.
  10. 1 min.Fish Mousselines : Photo of step #10
    Coat with more sauce normande.
  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.

Source:

After Gaston Lenôtre.

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