Basic Fish Mousse

Preparation info
  • Makes

    6

    quennelles
    • Difficulty

      Easy

Appears in
A Feast of Fish

By Ian McAndrew

Published 1989

  • About

A mousse can be made either from raw fish and then cooked or from cooked fish, and can be served either hot or cold. There are also many ways of making a mousse. The former, which appears most frequently in the book, is used for making quennelles, for cooking in a mould, as the basis for a fish terrine, and for filling or spreading on to other fish.

It is not easy to make a perfect mousse every time without practice, but it is not as difficult as many people seem to think as long as