French Culinary Institute

Fish mousseline

Farce de Poisson

Appears in
The Fundamental Techniques of Classic Cuisine
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
All ingredients and equipment must be cold to begin and kept cold throughout the procedure.
  1. Purée the fish in a food processor fitted with the metal blade or in a meat grinder fitted with the finest disk.
  2. To obtain the smoothest texture, push the purée through a very fine wire sieve (tamis).
  3. Transfer to a clean bowl and refrigerate for at least an hour or until very cold.
  4. Place the chilled purée over a bowl filled with ice.
  5. Beat in egg whites, one at a time.
  6. Gradually begin to add very cold heavy cream, beginning with about 125 milliliters (½ cup plus 1 teaspoon) for every pound of fish purée.
  7. Add seasonings.
  8. To check for proper consistency and seasoning, bring a small saucepan of water to boil. Shape a small quenelle of the mixture and poach it briefly in the boiling water.
  9. Drain well and taste. If necessary, continue adding cream until the mousseline has a very light, creamy texture. If necessary, adjust the seasonings.
  10. If the mousseline warms or softens at any point, return it to the refrigerator until well chilled.
  11. Proceed to make quenelles or use as a stuffing in a specific recipe.