Fish Mousse

Name: Fish Mousse
Yield: 6 Servings.
Ingredients: 1½ pounds skinless, boneless, fresh fish fillets, such as flounder, gray sole, lemon sole, weakfish, red snapper, or salmon; 1½ pounds skinless, boneless, fresh fish fillets, such as flounder, gray sole, lemon sole, weakfish, red snapper, or salmon; 1½ pounds skinless, boneless, fresh fish fillets, such as flounder, gray sole, lemon sole, weakfish, red snapper, or salmon; 1½ pounds skinless, boneless, fresh fish fillets, such as flounder, gray sole, lemon sole, weakfish, red snapper, or salmon; 1½ pounds skinless, boneless, fresh fish fillets, such as flounder, gray sole, lemon sole, weakfish, red snapper, or salmon; 1½ pounds skinless, boneless, fresh fish fillets, such as flounder, gray sole, lemon sole, weakfish, red snapper, or salmon; 1½ pounds skinless, boneless, fresh fish fillets, such as flounder, gray sole, lemon sole, weakfish, red snapper, or salmon; Salt and freshly ground pepper to taste; Salt and freshly ground pepper to taste; ¼ teaspoon cayenne pepper; ⅛ teaspoon nutmeg; Sauce portugaise; 2 cups heavy cream; 1 egg yolk

Preparation info

6
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

1½ pounds skinless, boneless, fresh fish fillets, such as flounder, gray sole, lemon sole, weakfish, red snapper, or salmon

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 375 degrees.
There may be a fine bone line running down the center of each fillet. If so, cut it away and discard. Cut the fish into 1- or 2