Fish Mousselines

By James MacGuire

[To understand the place of fish mousselines in French cooking, see the introduction to Fish Quenelles.]

Delicate mousseline forcemeats, which are closely related to quenelles and fish pâtés but without the starch of the panade, can be problematic and must be used judiciously to avoid monotony. Poached in individual ramekins and served on their own as “m…