Label
All
0
Clear all filters

Fish Mousses

Appears in
French Classics Made Easy

By Richard Grausman

Published 2011

  • About

THERE ARE TWO CLASSIC TYPES of fish mousse. One type is made with cooked fish and served cold. If you have ever made a salmon mousse with mayonnaise, heavy cream, and gelatin, you are familiar with this style. Hot fish mousses, mousselines de poisson, are made differently.

Classically, a mousseline de poisson was made by pounding uncooked fish in a large mortar with a pestle until the strands of muscle fiber were stretched and broken down to form a gummy, springy paste. Egg whites were then pounded into the fish paste. Once smooth, this paste was forced through a fine sieve, leaving any bones, tendons, or fibrous tissue behind. This refined fish paste was then chilled, and cream was added until it became the consistency of creamy mashed potatoes.

Get instant online access via ckbk

  • Access this title via ckbk for one-off payment of the eBook price

  • ckbk includes hundreds of the world's best cookbooks

  • 150,000+ recipes, with thousands more added each month

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

Download on the App Store
Pre-register on Google Play

This à la carte title is available to ckbk members for a one-off payment of

In this section

Part of

The licensor does not allow printing of this title