This recipe makes a large number of light fish mousses. It’s a favourite on our menu and can be served with many sauces. Even though the mousse is light it is also very rich, so it’s vital to cook it in small ramekins. They can be done in several batches as the raw mixture keeps perfectly overnight, covered in a cold fridge. Cooked crab meat, oysters, prawns, periwinkles or a tiny dice of cucumber could be added to a beurre blanc sauce to serve with them.