Recipe courtesy of Laura Calder
Fish Mousseline with Sauce Nantua
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 484
- Total Fat
- 40
- Saturated Fat
- 24
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 20
- Cholesterol
- 247
- Sodium
- 721
- Total: 1 hr 50 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 1 hr 10 min
Ingredients
Sauce Nantua:
2 tablespoons butter
1 carrot, finely chopped
1 onion or 2 shallots, very finely sliced
8 ounces/250 g raw shrimp or crayfish with shells and heads on
2 tablespoons Cognac
1/2 cup/125 ml dry white wine
1 1/2 cups/375 ml fish stock
2 teaspoons tomato paste
Pinch cayenne pepper
Pinch paprika
1 bay leaf
1 fresh thyme sprig
1 1/4 cups/300 ml heavy cream
Salt and pepper
Fish:
12 ounces/330 g pike fillets, scallops or other light fish like sole or haddock, chilled
1 cup/250 heavy cream, chilled
1 egg
2 generous handfuls finely chopped fresh parsley or tarragon
Salt and pepper
Directions
- 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.