Mousseline Sauce For Fish Recipes

MOUSSELINE SAUCE FOR FISH

Steps:

• Make a foil parcel and place a seasoned cod fillet on a bed of spinach.
• Bake at 180C/350F/160FAN/Gas4 for 10-20 minutes.
• To make the sauce set up a bain marie with the egg yolks, seasoning, 1 tsp of lemon and a knob of butter.
• Whisk over heat for about 2 minutes, or until the mixture has thickened.
• Take the bowl off the heat and whisk in the remaining butter gradually with the lemon and basil.
• Keep warm over the bain marie and just before serving fold in the cream.

FISH MOUSSELINE WITH SAUCE NANTUA

Steps:

• Heat 2 tablespoons of the butter over low hear. Sauté the shallots and carrot for two minutes. Chop the shrimp, add them, turn up the heat, and fry until they turn bright red, about three minutes. Flame with the Cognac. Add the wine and reduce by half. Add the stock, bring to the boil, and reduce to a simmer. Add the bay leaf, thyme, tomato paste, paprika, and cayenne, and cook half and hour.
• Stir in the cream and let bubble a further 10 minutes. Pull out the herbs, blitz in the food processor, strain through a fine-mesh sieve. Bring sauce back to boil in a saucepan, reducing to sauce consistency. Season.
• Put the fish, egg and cream in a food processor and whiz just a few seconds to paste. Stir in salt, pepper, and parsley and chill half an hour.
• Before serving, heat the oven to 350°F/180°C. Butter 6 ramekins (or a terrine) and put a round of parchment in the bottom of each. Fill the ramekins with the fish mixture. Set them in a baking dish and pour boiling water around to come half-way up the sides. Bake until just set, about 20 minutes.
• Unmould onto warm serving plates. Spoon over sauce Nantua, and serve hot.

FISH MOUSSELINE WITH SAUCE NANTUA

Steps:

• For the sauce: Heat the butter over low heat. Saute the carrots and onions for 2 minutes. Chop the shrimp, add them, turn up the heat and fry until they turn bright red, about 3 minutes. Flame with the Cognac. Add the wine and reduce by half. Add the stock, bring to a boil and reduce to a simmer. Add the tomato paste, cayenne, paprika, bay leaf and thyme and cook for 30 minutes. Stir in the cream and let bubble a further 10 minutes. Pull out the bay leaf and thyme and blitz the mixture in the food processor. Strain through a fine-mesh sieve. Bring the sauce back to a boil in a saucepan, reducing to sauce consistency. Season with salt and pepper.
• For the fish: Put the fish, cream and egg in a food processor and whiz just a few seconds to form a paste. Stir in the parsley, salt and pepper and chill for 30 minutes.
• Before serving, preheat the oven to 350 degrees F/180 degrees C. Butter 6 ramekins (or a terrine) and put a round of parchment in the bottom of each. Fill the ramekins with the fish mixture. Set them in a baking dish and pour boiling water around to come halfway up the sides. Bake until just set, about 20 minutes.
• Unmold onto warm serving plates. Spoon the sauce over the top, and serve hot.

KING GEORGE WHITING, SHELLFISH MOUSSELINE AND CHAMPAGNE SAUCE

Steps:

• Preheat oven to 140°C Grease four round ovenproof dishes (250ml capacity). Line bases with baking paper.
• To make mousseline, spread prawns in a single layer on a tray lined with baking paper. Freeze for about 10 minutes or until ice cold and semi frozen.
• Process prawns until smooth. Add cream, egg whites, paste and cayenne. Process until combined.
• Cook spinach leaves in a saucepan of boiling water for a couple of seconds to wilt. Drain. Pat dry.
• Season fish all over. Wrap two fillets around the inside edge of each prepared dish. Line inside of fish with spinach leaves. Spoon mousseline into centre. Top with a sprig of dill. Gently tap dishes on bench to get rid of any air. Top with a piece of baking paper, then wrap with a square of foil to seal.
• Place a tea towel or some sheets of paper towel on the base of a deep baking tray (this will prevent the dishes from sliding around) . Place dishes in tray and add enough boiling water to come halfway up side. Bake for about 25 minutes or until mousseline is set and fish is cooked through (exact time will depend on thickness of fish fillets).
• To make sauce, simmer fish stock and wine until reduced by half. Add cream and reduce by half again. Add remaining ingredients. Simmer until slightly thickened.
• Meanwhile using a mini melon baller, cut balls from zucchini, carrot and potato.
• Cook vegetables separately in boiling salted water until tender. Drain. Heat butter and oil in a frying pan on high. Add vegetables and cook for 1 minute. Season. Remove and cover to keep warm. Add prawns to same pan. Cook over medium heat until just cooked through.
• To serve, remove foil and baking paper from ovenproof dishes and invert onto a board lined with absorbent paper to drain away any juices. Transfer fish to serving plates and top with a prawn. Drizzle with sauce. Serve with vegetables. Garnish with edible flowers.
• Notes.
• Tips:.
• - King George Whiting is a prized fish with a delicate sweet flavour found in SA, south-west WA and Victoria.
• - To make fish stock, place 1kg fish bones, heads and skin (we used snapper wings), 3 sliced leeks, 2 chopped carrots, 1 sliced brown onion, 2 chopped garlic cloves, 2 bay leaves and 8 black peppercorns in a large saucepan. Cover with water. Bring to a gentle simmer. Simmer, uncovered, for 25 minutes or until reduced by half, skimming away any scum. Strain.

SCALLOP AND SOLE MOUSSELINES

Steps:

• Rinse scallops and sole and pat dry, then purée in a food processor until very smooth. Force purée through a fine-mesh sieve into a metal bowl, scraping bottom of sieve as needed.
• Set metal bowl in a larger bowl of ice and cold water, then add egg white to purée and stir vigorously with a wooden spoon or rubber spatula until well combined. Add cream 2 tablespoons at a time, stirring after each addition until incorporated. (Mousseline should be the consistency of soft mashed potatoes; if it becomes runny or separates, stop adding cream and chill mixture, covered - still in ice bath - until firmer, about 30 minutes. Then continue adding cream.) Cover bowl and chill mixture 8 hours.
• Put oven rack in middle position and preheat oven to 350°F.
• Cut out 10 rounds of parchment paper to line bottoms of molds and 10 rounds to line tops of molds, using 1 timbale mold as a guide. Brush molds with some melted butter and line bottom of each with a round of parchment. Chill molds 5 minutes (to set butter), then brush paper and sides of molds again with more melted butter.
• Stir salt, pepper, nutmeg, chives, and dill into mousseline, then divide among molds (they will be about two-thirds full). Rap molds on counter once or twice to settle mixture, then put a buttered parchment round, buttered side down, on surface of each mousseline. Put molds in an 8-inch square or round baking pan (2 inches deep) and bake in a hot water bath in oven until mousselines are just set and springy to the touch, 20 to 25 minutes.
• Cool mousselines in molds on a rack until warm, about 10 minutes, then invert onto a large plate and pat dry with paper towels before transferring to soup bowls.

TITANIC 1ST CLASS MENU: POACHED SALMON WITH MOUSSELINE SAUCE

Steps:

• Preheat the oven to 200°C/gas 6.
• Place the salmon in a shallow, ovenproof dish. Top each salmon steak with the sliced onion and carrots then season with salt and freshly ground pepper.
• Pour over the fish stock and add the bay leaf, chopped parsley and bring to the boil.
• Remove from the heat, cover with greaseproof paper then place in the oven for eight to ten minutes.
• While the salmon is poaching make the mousseline sauce. Place the egg yolks, mustard and white wine vinegar in a blender and process until well-mixed.
• With the blender on constantly, gradually pour in the melted butter.
• Mix in the tarragon, fold in the whipped cream and season with salt and freshly ground pepper.
• Once the salmon has cooked remove the steaks from the stock. Remove the centre bone from each salmon steak and peel off the skin.
• Garnish each steak with the cooked onion, carrot, sliced cucmber, and a little of the fish stock. Serve at once with the mousseline sauce on the side.