Hot Fish Mousses

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By Anne Willan

Published 1989

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Hot mousses made from raw fish are a much bigger family than mousselines since any light fish mixture qualifies as a mousse and almost any well-flavored fish can be used to make it. Often a mousse is nothing more than a mousseline mixture enriched with egg yolks. Sometimes it is a version of quenelles, bound with choux pastry, or held together with a thick white sauc