Making Mousseline

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


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,