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6
quennellesEasy
By Ian McAndrew
Published 1989
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