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.
They are poached first in fumet (fish stock), then served "en gratin" in sauce normande.
Last modified on: December 29th 2018
Keywords for this recipe: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
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 22 min. | 16 min. | 38 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
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.
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.
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.
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.
Keeping
After poaching, wthout the sauce: a few days in the fridge, covered with plastic film.
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 % |
How much will it cost?
- For 20 mousselines : 39.78 €
- Per mousselines : 1.99 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
After Gaston Lenôtre.
This recipe uses (among others)
 | Fish fumet: You can check-out other recipes which use it, like for example: Salmon with sorrel, Scallops with sorrel and Noilly Prat, Fish petals, vegetables julienne, and beurre blanc, Sauce Normande (for fish), Salmon rillettes, ... All |
 | Fish fillet: You can check-out other recipes which use it, like for example: Crunchy little pieces of fish, Nicholas's fish, Fish "à la Bordelaise", Tahitian salad, 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: |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Basic cake batter - the French way, Crunchy verrines, Crispy spinach rolls, Sliced cauliflower with 3 cheeses, Cream and herb dressing, ... All |
Other recipes you may also like
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.205K4.2 37 min. February 21th 2011
Tartiflette
A personal version of a classic recipe from Savoy.563K 14.6 1 hour 27 min. September 16th 2019
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...1.6M 284.0 7 days 15 min. April 3rd 2020
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.250K3.8 5 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2023-02-05)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
You should use the whole eggs.