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.
100 K 4.1/5 (18 reviews)
Grade this recipe:
Keywords:
Last modified on: December 29th 2018
For 20 mousselines, you will need:

Times for this recipe
Preparation: 25 min.
Cooking: 20 min.
All in all: 40 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

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.
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.
Source: After Gaston Lenôtre.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe120 RDI=50 %10 RDI=1 %110 RDI=20 %1,830 RDI=90 %7,650 RDI: 90 %
Per 100 g5 RDI=2 %05 RDI=1 %90 RDI=5 %380 RDI: 5 %
Per mousselines5 RDI=2 %05 RDI=1 %90 RDI=5 %380 RDI: 5 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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 : 39.80 €
  • Per mousselines : 2.00 €

Change currency:

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)
Other recipes you may also like
Lemony chicken and radish salad
Lemony chicken and radish salad
This salad combines the crunch of finely sliced radishes with tender cubes of chicken. The tang which lifts the flavour comes from fresh herbs and the dressing of lemon mayonnaise.
September 24th 201744 K5 25 min.
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 1st 2025306 K 24.5 3 hours 8 min.
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
February 21th 2011294 K4.2 1 hour 4 min.
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.
December 31th 20111.68 M 74.3 4 hours 40 min.
Warm apple feuillantines
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream, can be made beforehand.
May 28th 2012335 K5 3 hours 9 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 2 comments already posted 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

Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page