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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.

32,520 24.4/5 for 16 ratings

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Last modified on: December 29^th 2018

For 20 mousselines, you will need:

1 500 g fish fillet
2 300 ml cream
3 4 eggs
4 1 litre fish fumet
5 400 ml Sauce Normande (for fish)
6 salt
7 pepper
Total weight: 2,000 grams

Change those ingredients for: 10 mousselines 20 mousselines 40 mousselines 60 mousselines

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
22 min.	16 min.	38 min.

Keeping: After poaching, wthout the sauce: a few days in the fridge, covered with plastic film.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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Step by step recipe

Stage 1 - 10 min.

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.

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

Stage 3 - 2 min.

Add 300 ml cream, 4 eggs, salt and pepper, then blend again into a thick purée.

Stage 4 - 3 min.

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.

Bring 1 litre fish fumet up to a simmer, then lower the paper with the mousselines into the pan.

Stage 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.

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.

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.

Place 2 mousselines on top.

Stage 10 - 1 min.

Coat with more sauce normande.

Stage 11 - 10 min.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,826 Kcal or 7,645 Kj	119 gr	13 gr	111 gr
91 %	46 %	1 %	17 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
91 Kcal or 381 Kj	6 gr	1 gr	6 gr
5 %	2 %	<1 %	1 %

Per mousselines
Energetic value	Proteins	Carbohydrates	Fats
91 Kcal or 381 Kj	6 gr	1 gr	6 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 €

Note : These prices are only approximate

Change currency:

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: Pollack Parmentier, Sauce Normande (for fish), Salmon with sorrel, Salmon "en papillote" with small vegetables, Fish petals, vegetables julienne, and beurre blanc, ... All
	Fish fillet: You can check-out other recipes which use it, like for example: Pollack fillet baked with rice and vegetables., Mexican ceviche, Crunchy little pieces of fish, Cod loin with saffron, Rolls of fish in smoked ham, ... All
	Sauce Normande (for fish): You can get more informations, or check-out other recipes which use it, for example:
	Cream: You can get more informations, or check-out other recipes which use it, for example: Mushroom velouté, Blanquette of veal, Crispy rolls with chicken and leek, Potato gratin, Purée of Jerusalem artichokes with foie gras, ... 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 29^th 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 29^th 2018 at 01:21 (n° 1)

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