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
2 cups + 2 tablespoons fish fillet - 2
1 1⁄3 cup cream - 3
4 eggs - 4
4 cups + 3 tablespoons fish fumet - 5
1 ¾ cup sauce normande (for fish) - 6
salt - 7
pepper
Change these quantities to make:
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Times for this recipe
Preparation: 25 min.
Cooking: 20 min.
All in all: 40 min.
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Step by step recipe
Stage 1 - 10 min.
Cut 2 cups + 2 tablespoons 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 4 cups + 3 tablespoons 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 | 180 RDI=70 % | 200 RDI=20 % | 500 RDI=80 % | 2,340 RDI=120 % | 9,810 RDI: 120 % |
| Per 100 g | 7 RDI=3 % | 8 RDI=1 % | 20 RDI=3 % | 100 RDI=5 % | 410 RDI: 5 % |
| Per mousselines | 8 RDI=3 % | 10 RDI=1 % | 20 RDI=4 % | 120 RDI=6 % | 490 RDI: 6 % |
How much will it cost?
- For 20 mousselines : 45.95 €
- Per mousselines : 2.30 €
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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 "en papillote" with small vegetables, Pollack Parmentier, Scallops with sorrel and Noilly Prat, Salmon rillettes, Sauce Normande (for fish), ... See them all 7
Fish fillet
Like these other recipes: Red sea bream fillets in a soy-sauce marinade, Fisherman's Ragout, Parcels of fish fillet in spinach, "Land and sea" kebabs, 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: Whiting fillet with mustard carrots, Crunchy verrines, Chocolate cake, Potimarron (chestnut pumpkin) "au gratin", Bounty-style tart for Alison, ... See them all 117
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The 2 comments already posted on this recipe
You should use the whole eggs.