Mousseline of Red Mullet with Basil Cream Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

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 moulds. The sauce should be sufficient for both. By not skinning the fish, the mousse will take on a slightly pink tinge. In its raw state, the mousse should last perfectly well for two days if kept refrigerated, but it must be served immediately once cooked.