fish mousse

Fish Mousse Recipe

Try something different for a dinner party starter with this fish mousse recipe with a chive white wine sauce.

Serves 6
45 mins
Difficulty: Difficult


100g prawns
100g cod
100g scallops
20g white wine
200g double cream
2 egg whites
White Wine Sauce
30g cold butter
250ml fish stock
300ml double cream
80ml white wine
20ml Noilly prat or Pastis
1g fennel seeds
10g chopped chives
100g crème fraiche

Caviar to serve


  • Heat the oven to 150˚C
  • Put the prawns, scallops, white wine, and cod into a food processor and pulse into smooth
  • Add the egg white, salt and pepper and mix
  • Add the cream and blend until smooth and silky (about 20 seconds)
  • Pour the mousse into ovenproof ramekins
  • Put the ramekins in a roasting tin and half fill the tin with hot water
  • Bake in the centre of the oven for 20 minutes
  • In a saucepan on medium heat, add the fennel seeds and toast for 2 minutes
  • Add the white wine to the pain and bring to the boil and add the fish stock
  • Reduce the sauce until it resembles a glaze
  • Add the cream and Noilly Prat and return to the boil and simmer
  • When ready, take the fish mousse out of the oven and add the residue to the sauce
  • Add the chives and creme fraiche to the sauce and being to a simmer. Whisk in the butter in small cold cubes
  • Season to taste with salt and pepper
  • Turn out the mousse and serve with the sauce and a garnish of caviar
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