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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.
23,828 24.4/5 for 16 ratings
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Last modified on: December 29th 2018

For 20 mousselines, you will need:

How long does it take?

Time required
PreparationCookingStart 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.
Fish Mousselines : Photo of step #1
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 : Photo of step #2
Blend the fish briefly in a food-processor to reduce to a paste.

Stage 3 - 2 min.
Fish Mousselines : Photo of step #3
Add 300 ml cream, 4 eggs, salt and pepper, then blend again into a thick purée.

Stage 4 - 3 min.
Fish Mousselines : Photo of step #4
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 : Photo of step #5
Bring 1 litre fish fumet up to a simmer, then lower the paper with the mousselines into the pan.

Stage 6
Fish Mousselines : Photo of step #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.
Fish Mousselines : Photo of step #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.

Stage 8 - 1 min.
Fish Mousselines : Photo of step #8
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 : Photo of step #9
Place 2 mousselines on top.

Stage 10 - 1 min.
Fish Mousselines : Photo of step #10
Coat with more sauce normande.

Stage 11 - 10 min.
Fish Mousselines : Photo of step #11
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

% 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?

Note : These prices are only approximate

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Source

After Gaston Lenôtre.

More recipes?

This recipe uses (among others)
Fish fumetFish fumet: You can check-out other recipes which use it, like for example: Salmon with sorrel, Fish petals, vegetables julienne, and beurre blanc, Pollack Parmentier, Sauce Normande (for fish), Salmon "en papillote" with small vegetables, ... All
Fish filletFish fillet: You can check-out other recipes which use it, like for example: Fish fillet in express cooking envelope, Fisherman's Ragout, Cod loin with saffron, Red sea bream fillets in a soy-sauce marinade, "Land and sea" kebabs, ... All
Sauce Normande (for fish)Sauce Normande (for fish): You can get more informations, or check-out other recipes which use it, for example: ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Chicken and mushroom pie, Potimarron and Parmesan tart, Feta and spinach brik pie, Almond mug cake for Mary, Blanquette of veal, ... All

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