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.
40 min.
Easy
20 mousselines
7 IngredientsLast 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: 2,000 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 20 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
Source: After Gaston Lenôtre.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 RDI=50 % | 10 RDI=1 % | 110 RDI=20 % | 1,830 RDI=90 % | 7,650 RDI: 90 % |
| Per 100 g | 5 RDI=2 % | 0 | 5 RDI=1 % | 90 RDI=5 % | 380 RDI: 5 % |
| Per mousselines | 5 RDI=2 % | 0 | 5 RDI=1 % | 90 RDI=5 % | 380 RDI: 5 % |
How much will it cost?
- For 20 mousselines : 39.80 €
- Per mousselines : 2.00 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Fish fumet
Like these other recipes: Sauce Normande (for fish), Scallops with sorrel and Noilly Prat, Salmon with sorrel, Pollack Parmentier, Salmon rillettes, ... See them all 7
Fish fillet
Like these other recipes: Fillet of pollack cooked in two stages, Rosemary steamed fish, Pollack fillet baked with rice and vegetables., Curried tuna cubes, Crunchy little pieces of fish, ... See them all 29
Sauce Normande (for fish)
You can get more informations, or check-out other recipes which use it, for example:
Cream
Like these other recipes: Potato purée , Mushroom buckwheat pancakes, Crispy rolls with chicken and leek, Paté en croute (terrine in a pie crust), Mini cheese and mustard toasts, ... See them all 115
Other recipes you may also like
Hollandaise sauce
This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.July 25th 2019247 K 14.7 25 min.
Endive and cheese salad with croutons
This starts out as a classic salad of shredded endives, but is pepped up with sliced spring onions, fried croutons and chunks of cheese.May 12th 201952 K 35 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020326 K5 2 hours 25 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.February 21th 2011532 K 44.3 25 min.
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.June 5th 20153.39 M3.5 1 hour 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
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.
The 2 comments already posted on this recipe
You should use the whole eggs.