Baked Fillet of Cod with Parsley and Basil Mousseline

Name: Baked Fillet of Cod with Parsley and Basil Mousseline
Yield: Serves 8
Ingredients: ½ pint/285 ml dry white wine, or less; 8 oz/225 g cod, boned and cut into bits; 4 good handfuls of parsley, preferably flat-leafed, and a couple of good sprigs of basil; 4 good handfuls of parsley, preferably flat-leafed, and a couple of good sprigs of basil; 8 pieces of filleted cod, each weighing about 4 oz/112 g, bones removed; 8 tbsp crème fraîche; Salt, freshly ground black pepper and a grating of nutmeg; Salt, freshly ground black pepper and a grating of nutmeg; Salt, freshly ground black pepper and a grating of nutmeg; 2 large egg whites

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is simple to make, and can be made in advance and kept covered, in the fridge. Allow 25–30 minutes at room temperature before cooking.

Ingredients

8 pieces of filleted cod, each weighing about 4 oz/112 g, bones removed
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Fish course
Pescatarian
Gluten-free

Method

Put the pieces of fish into an ovenproof dish with the white wine.

To make the mousseline, put the cut-up bits of cod into a food processor with the parsley, basil, egg whites, salt, pepper and nutmeg, and whiz till smooth – you will need to scrape down the sides of the bowl once or twice. Then whiz in the crème fraîche. Divide this between the four pieces of fish and pat evenly over ea