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: Pollack Parmentier, Fish petals, vegetables julienne, and beurre blanc, Salmon "en papillote" with small vegetables, Sauce Normande (for fish), Salmon rillettes, ... See them all 7
Fish fillet
Like these other recipes: Baked sea bass fillet with lemon and tarragon, Curried tuna cubes, Fillet of pollack cooked in two stages, Rolls of fish in smoked ham, Fish terrine with spinach and tomatoes, ... See them all 30
Sauce Normande (for fish)
You can get more informations, or check-out other recipes which use it, for example:
Cream
Like these other recipes: Coconut-vanilla cream for Elsa , Grapefruit moelleux, Crispy spinach rolls, Chocolate cream, Whiting fillet with mustard carrots, ... See them all 117
Other recipes you may also like
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things. January 8th 2025534 K 14.5 2 hours 50 min.
Salmon "en papillote" with small vegetables
A fresh salmon escalope just salt and pepper with small dices of small vegetables. June 22th 2011254 K 15 1 hour 30 min.
Prune Far
Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste. October 3rd 2010243 K 15 1 hour 10 min.
How to fry eggs well
You've probably heard the expression: "S/he can't even cook an egg," suggesting that the person referred is a hopeless cook. In reality, frying eggs well isn't as easy as it might appear. The two most frequent errors: the white develops a brown crust around the outside which is unpleasant in the mouth, or the yolk is surrounded by white that is still raw and runny. Here is a foolproof and easy method that will help you avoid both. March 11th 2018516 K 14.6 20 min.
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture. February 2nd 2020347 K3.8 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)
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.