Quenelles de Brochet

One of the best reasons for having a food processor is the ease with which you can make delicate mousselines. Quenelles or mousse in any form can be made with a minimum of effort. The lightness of the mousse is determined by the amount of cream it will hold. By keeping all the ingredients very cold, more cream can be incorporated and the resulting quenelles will be delicate and meltingly tender.