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.
74K 2 18 4.1
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Last modified on: December 29th 2018

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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
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
Blend the fish briefly in a food-processor to reduce to a paste.

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

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

Stage 6
Fish Mousselines
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
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
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
Place 2 mousselines on top.

Stage 10 - 1 min.
Fish Mousselines
Coat with more sauce normande.

Stage 11 - 10 min.
Fish Mousselines
Bake for about 10 minutes until just starting to brown on the top.

Serve immediately.
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.
After poaching, wthout the sauce: a few days in the fridge, covered with plastic film.
After Gaston Lenôtre.
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).
Possible allergens in this recipe: Fish, Milk, Egg, Gluten, Sulfites
How much will it cost?
  • For 20 mousselines : 39.78 €
  • Per mousselines : 1.99 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Fish fumetFish fumet: You can check-out other recipes which use it, like for example: Fish petals, vegetables julienne, and beurre blanc, Sauce Normande (for fish), Salmon "en papillote" with small vegetables, Salmon with sorrel, Salmon rillettes, ... All
Fish filletFish fillet: You can check-out other recipes which use it, like for example: Tahitian style fish, Rosemary steamed fish, Baked sea bass fillet with lemon and tarragon, Sea bass with coriander cream en papillote, Erika's ceviche, ... 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: Loin of pork with herbs and julienne vegetables , Hearty leek and sprout soup, Potato purée , "Moelleux" cake batter, Stock-pot fish , ... 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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