Fish Mousseline

Fish mousseline is a velvety, airy preparation made by processing raw fish with cream, egg whites, and salt into a completely smooth, emulsified paste. When chilled and shaped, it can be poached, steamed, or piped into moulds to create elegant quenelles, terrines, or stuffings. The Pacojet - a professional machine that processes frozen ingredients at extreme speed - can create mousseline in minutes, as demonstrated on the show. At home, a food processor works well: process very cold raw fish (scallop, sole, or salmon are ideal) with chilled cream and egg whites until smooth. Keep everything cold throughout - warmth causes the fat to break. Pass through a fine-mesh sieve for the silkiest result. The mixture is far more versatile than its refined name suggests.