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Mousseline de Poisson
Appears in
Published 2010
- Cut the trimmed fillets into large pieces.
- Cut into smaller pieces.
- Once small enough, start chopping using a rocking motion.
- Transfer to a drum sieve (tamis).
- Using a corne, begin pressing the fish through the sieve.
- The drum sieve will remove any nerves or bones.
- Turn the tamis over to scrape away the fish puree.
- Place into a bowl set in ice.
- The flesh should be very fine.
- Add egg white and beat well.
- Make sure egg is completely incorporated.
- Mix in the cream.
- Once the cream is mixed in, season with salt and pepper.
- Spread the mousseline up onto the sides of the bowl to ensure that it chills properly.
- The mousseline can now be seasoned and garnished for various preparations.
