Step by step recipe:

1. 10 min.
   Cut 500 g fish fillet into medium-sized pieces. This should be the good flesh only, with no bones or skin.
2. 1 min.
   Blend the fish briefly in a food-processor to reduce to a paste.
3. 2 min.
   Add 300 ml cream, salt and pepper, then blend again into a thick purée.
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.
5. 6 min.
   Bring 1 litre fish fumet up to a simmer, then lower the paper with the mousselines into the pan.
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. 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.
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.
9. 2 min.
   Place 2 mousselines on top.
10. 1 min.
    Coat with more sauce normande.
11. 10 min.
    Bake for about 10 minutes until just starting to brown on the top.
    
    Serve immediately.