Fish Mousselines

Mousselines are a lighter version of the classic French quenelles, but without breadcrumbs. They are poached first in fumet (fish stock), then served "en gratin" in sauce normande.

Mousseline Sauce - Our recipe with photos - Meilleur du Chef

Julia Child's mousselines de poisson à la maréchale, unexpected

Arctic Char Stuffed With Northern Pike Mousseline - Peguru

Recipe For Poached Salmon Mousseline

Fish Quenelles The Art of Eating Magazine

Irish Kitchen Garden - A Connemara Croft: Monkfish and Sorrel in

Tony Bilson: Trout mousseline with yabby sauce

Black Sea Bass en croûte with Aromatic Vegetables & Mousseline

Fish Mousseline Terrine - The Captain & The Cook

Asparagus with mousseline sauce and catfish

Tony Bilson: Trout mousseline with yabby sauce