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
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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=30 % | 10 RDI=1 % | 110 RDI=10 % | 1,830 RDI=70 % | 7,650 RDI: 70 % |
| Per 100 g | 5 RDI=2 % | 0 | 5 RDI=1 % | 90 RDI=3 % | 380 RDI: 3 % |
| Per mousselines | 5 RDI=2 % | 0 | 5 RDI=1 % | 90 RDI=3 % | 380 RDI: 3 % |
How much will it cost?
- For 20 mousselines : 39.80 €
- Per mousselines : 2.00 €
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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: Salmon with sorrel, Sauce Normande (for fish), Salmon rillettes, Scallops with sorrel and Noilly Prat, Fish petals, vegetables julienne, and beurre blanc, ... See them all 7
Fish fillet
Like these other recipes: Fish terrine with spinach and tomatoes, Fish "à la Bordelaise", Curried tuna cubes, Rolls of fish in smoked ham, Tahitian salad, ... 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: Chicken and mushroom pie, Tarte à l'coloche, Baker's chicken and potato tart, "Day After Pork Belly" Soup, Escalope of veal in a cream sauce, ... See them all 115
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The 2 comments already posted on this recipe
You should use the whole eggs.