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.
21,950 24.4/5
Last modified on: December 29th 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: 2,040 grams
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 22 min. | 16 min. | 38 min. |
At what time?
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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 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.
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
How much will it cost?
For 20 mousselines : 39.90 €
Per mousselines : 2.00 €
Source: After Gaston Lenôtre.
More recipes?
This recipe use (among others) | Fish fumet: You can check-out other recipes which use it, like for example: Salmon with sorrel, Salmon rillettes, Pollack Parmentier, Fish petals, vegetables julienne, and beurre blanc, Salmon "en papillote" with small vegetables, ... All |
| Fish fillet: You can check-out other recipes which use it, like for example: Nicholas's fish, Sea bass with coriander cream en papillote, Rolls of fish in smoked ham, "Land and sea" kebabs, Red sea bream fillets in a soy-sauce marinade, ... 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: Courgettes (zuchinis) , Escalope of veal in a cream sauce, Chocolate rolls (petits pains), Celeriac and mushroom gratin, Cheese tart, ... All |
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Your 2 comments or questions on this recipe
You should use the whole eggs.
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