Mousseline of Fish with Fresh Tomato Sauce

Name: Mousseline of Fish with Fresh Tomato Sauce
Yield: Serves 1
Ingredients: salt; freshly ground black pepper; squeeze of lemon juice; 2 eggs, separated; 1 tbsp fresh tomato sauce; ½ oz / 15 g butter; 2 tsp plain flour; 2 tbsp double cream; 2 tbsp fish stock; 3 oz / 85 g fish fillet, skinned

Preparation info

Serves
1

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Any white fish can be used, such as coley, cod or haddock. If you are feeling extravagant, use sole, turbot, hake or halibut. Parsley or watercress sauce can replace the tomato sauce if preferred.

Ingredients

½ oz / 15 g butter
2 tsp plain flour
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Fish course
Pescatarian

Method

Melt the butter in a small, heavy saucepan, add the flour and stir until smooth. Pour on the cream and fish stock and cook until smooth and free from lumps, stirring continuously. When the mixture is thick and leaves the sides of the pan, remove it from the heat. Cut the fish fillet into pieces, and put it in a food processor with the seasoning, lemon juice, egg yolks and thick sauce. Process u