Whiting and scallop mousseline

Fish mousses that are cooked in a ramekin rather than spooned into quenelles are a little easier to achieve. The mixture will need a touch less egg white to bind it and be less inclined to disintegrate if the proportions aren’t absolutely right. This means that fish whose texture doesn’t normally lend itself to the treatment can be used. Fish with a pronounced and individual flavour such as scallops can be mixed with drier-fleshed specimens such as whiting or sole - if you’re feeling rich -