Making Mousseline

Name: Making Mousseline
Yield: Serves 6
Ingredients: Trim 500 g (1 lb) skinless, fish fillet of membranes and stray bones. Cut into cubes, then whizz in a food processor until smooth. Add 2 egg whites and season more generously than you would think. Process until well mixed and spoon into a bowl.; Place the bowl in a larger one containing crushed ice cubes, then gradually beat in 200–300 ml (7–10 fl oz) chilled double cream, depending on the fish; firmer fish need more cream. The mixture should be thick and smooth and hold its shape.

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Method

Food processors have made it possible to produce lovely, light fish mousselines, as well as smooth terrines without long arduous pounding and beating by hand with a wooden spoon. But if you want your purée to be extra smooth, you can press it through a sieve or pass it through a food mill.

Most firm fish, such as sole,