Fish Mousseline

The proportions of ingredients for fish mousseline, a puree of fish with cream and egg whites, will vary depending on how you will use it and the type of fish selected. The egg white strengthens the mousseline, and the cream makes it light and delicate. So, if you are using the mousseline to make quenelles, make a stronger one than if you were putting the mousseline in a mold and using it for stuffing another fish.

While petrale or Dover sole is very simple to use and needs little e