Mousseline of Red Mullet with Basil Cream Sauce

Name: Mousseline of Red Mullet with Basil Cream Sauce
Ingredients: Pinch of nutmeg; 15 g/½ oz butter; 2 egg yolks; freshly ground white pepper; 300 ml/½ pint double cream; 40 ml/1½ fl oz dry sherry; ½ tsp salt; 1 egg white; 4 x 110 g/4 oz or 2 X 225 g/8 oz red mullet; 12 fresh basil leaves, shredded; 50 g/2 oz unsalted butter; 120 ml/4 fl oz double cream; 85 ml/3 fl oz dry vermouth; 175 ml/6 fl oz fish stock

Preparation info

Serves
2-4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This recipe is suitable either as a first or a main course. It will make eight 85 ml/3 fl oz or four 175 ml/6 fl oz

Ingredients

Fish course
Starter
Pescatarian
Gluten-free

Ingredients

Method