Making Mousseline

Preparation info
    • Difficulty


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By Anne Willan

Published 1989

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A mousseline consists of puréed raw fish, bound with egg whites and enriched with cream. The balance of ingredients is delicate: not enough fish means the mousseline will be tasteless; too much makes it heavy. Too much egg white gives a solid consistency; too little—or too much cream—makes the mousseline fall apart during cooking. Standard proportions are ½ lb/250 g raw fish to 1