Cold Fish Mousses

Preparation info
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By Anne Willan

Published 1989

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Cold mousses are made with cooked fish lightened with whipped cream rather than eggs. The flavor is highlighted by mixing cooked fish with béchamel, velouté or mayonnaise. Because the mousse is cold, seasoning must be brisk, with plenty of pepper, nutmeg, cayenne or capers to accent the flavor of the fish itself. Coarse-fleshed tasty fish like cod or grouper work well in a mousse but salmon, wh