Mousselines in a Pea Sauce

Name: Mousselines in a Pea Sauce
Ingredients: 225 g smoked cod fillets, skinned; 100 g Gruyère cheese, finely grated; ¼ whole nutmeg, finely grated; 3 large eggs, separated; 3 tbsp double cream; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; plain flour, for dusting; 225 g podded peas, fresh or frozen; 300 ml whole milk; a handful of flat-leaf parsley finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

A dreamy dish: smoked fish, Gruyère cheese and egg white are combined and poached to produce lightly puffed, irregular shaped balls, served in a pea and parsley sauce. Perfect for a light summer lunch when served with new potatoes, sliced tomatoes and a drizzle of good quality olive oil.

Ingredients

225 g smoked cod fillets, skinned
100 g Gruyère cheese, finely grated
¼

Lunch
Pescatarian
Summer

Method

Blitz the cod in a food processor until very finely chopped; it should be mushy in consistency. Keep the food processor running and add the cheese, the nutmeg, the egg whites a tablespoon at a time and finally the cream. Season and turn the mixture out into a bowl.

Preheat the oven to 150°C/Gas mark 2