Cold Fish Mousse (Mousse Froid de Poisson)

Cold Fish Mousse (Mousse Froid de Poisson)

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The name of the fish should be incorporated into the menu title, e.g. Cold Salmon Mousse (Mousse Froid de Saumon).
Servings: 10
Calories: 242


  • 1.1 lb poached fish
  • 6 3/4 floz fish veloute
  • 6 3/4 floz aspic jelly
  • 10 floz cream
  • salt pepper and nutmeg
  • 3 floz melted aspic jelly


  • Mince the FISH finely and pass through a sieve.
  • Place in a basin and add the cool veloute and melted aspic jelly, stirring with a wooden spatule.
  • Place on ice and continue to stir until the mixture shows signs of beginning to set. Fold in the cream and season to taste.
  • Pour the mixture into a suitable earthenware or glass dish and place into a refrigerator to set.
  • Decorate as desired, e.g. with cooked vegetables cut into neat shapes to form a pattern. Cover with cool melted aspic jelly and allow to set in a refrigerator.
  • Notes
  • A curdled mixture may be rectified by slowly beating it on to a little veloute or cream, but this is not always entirely successful.
  • The mousse should have an even, fine texture and be just firm enough to set.
  • It should be of a delicate flavour; the flavour of the aspic should not predominate.
  • Decoration should be simple and neat.
Calories: 242 kcal
Carbohydrates: 23 g
Protein: 11 g
Fat: 12g
Saturated Fat: 7 g
Cholesterol: 65 mg
Sodium: 111 mg
Potassium: 209 mg
Fiber: 1 g
Sugar: 16 g
Vitamin A: 435 IU
Vitamin C: 2 mg
Calcium: 34 mg
Iron: 1 mg
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