|Preparation||Cooking||Start to finish|
|22 min.||16 min.||38 min.|
|1||Cut 500 g fish fillet into medium-sized pieces. This should be the good flesh only, with no bones or skin.||10 min.|
|2||Blend the fish briefly in a food-processor to reduce to a paste.||1 min.|
|3||Add 300 ml cream, salt and pepper, then blend again into a thick purée.||2 min.|
|4||Use a forcing bag to pipe "sausages" of the mixture about 3 inches (7 cm) long onto a strip of cooking parchment.||3 min.|
|5||Bring 1 litre fish fumet up to a simmer, then lower the paper with the mousselines into the pan.||6 min.|
|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||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||Shortly before serving, preheat the oven to 390°F (200°C).
Prepare individual oven-proof dishes: pour in 2 tablespoonsful of sauce normande.
|9||Place 2 mousselines on top.||2 min.|
|10||Coat with more sauce normande.||1 min.|
|11||Bake for about 10 minutes until just starting to brown on the top.
For 20 mousselines : 39.90 €
Per mousselines : 2.00 €
|Fish fumet: You can check-out other recipes which use it, like for example: Fish petals, vegetables julienne, and beurre blanc, Salmon "en papillote" with small vegetables, Salmon with sorrel, Pollack Parmentier, Salmon rillettes, ... [All]|
|Fish fillet: You can check-out other recipes which use it, like for example: Tahitian style fish, Pollack fillet baked with rice and vegetables., Cod loin with saffron, Parcels of fish fillet in spinach, Fish in a seed crust, ... [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: New tiramisu, Spaghetti with smoked salmon, Potimarron (Japanese chestnut pumpkin) purée, "Day After Pork Belly" Soup, Scallops with cabbage julienne, ... [All]|
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