MOUSSELINE can mean several different things in a classical gastronomic dictic- nary. First, it is any sauce to which whipped cream or beaten egg whites are added just before service. The additions give the sauce a light airy consistency. Then there is mousselinc 7 sauce, which is 2 ‘Hollandaise sauce blended , with whipping cream. Again, resulting in a lighter, foami- “er product. (These recipes were ‘developed before “lean” cuisine” ") Mousse by the. way in French means “froth” or “foam”. The third use of mousse- line means various dishes based on fish, meat, shell- fish, or foie gras , usually pureed i in a blender to which egg whites or whipping cream (or both) are added to lighten the texture. If there are egg whites in the product, it is usually cooked. It is the latter mousseline we explore and try this week, with two excellent recipes. To prepare these dishes a food processor is essential. Many households have one, an acceptable model can be purchased for between $90 and $120. A commercial kitchen may have several heavy duty machines, indis- pensable tools for a profes- sional cook. The other handy piece of equipment will be a ramekin, or an individual soufflé dish, in various sizes. It is used to bake a mousselince, in a hot RAPE ane Mh eR RE water bath in the oven. And now, two great mousseline recipes and an accompaniment sauce for- mula. Baked Sole Filet with Saimon Mousseline 1 Ib. fresh sole fillets % ¢. chopped green onions, dut only the white part % ¢. dry white wine % c. fish stock or water the filling 8 oz. boneless salmon fil- lets 1 large egg white salt and pepper to taste freshly grated nutmeg to taste % c. 33% whipping cream Method: To prepare the mousseline filling follow steps outlined in the recipe card (right). Refrigerate the ready fish mixture for 20 minutes. Pat the sole filets dry. Cut lengthwise so the fillets are narrow — about 24” wide. Set the fish whiter side down on a work surface, sprinkle lightly with salt and pepper. Spread the mousse- fine filling over each sole fil- “let about a half-inch thick, . fold the sole in half, and “ secure with a toothpick. *- Preheat oven to 375 F. Sclect a large baking dish. ‘Sprinkle the onions on bot- ~ tom.’ Set sole on top. Pour | wine and stock around, not over, the fish. Bake for 20 “: minutes; or until the mous- seline is firm and the fish is cooked. When ready transfer fish with a slotted spatula to a warm platter. Present with . a Fennel Sauce, petit pota- ~" toes, and steamed asparagus ve tips. : : Fennel Sauce. 4 cy lightly. packed fennel greens. 1% c.. 33% whipping. cream: %-c..of the strained juices : fromthe bottom of the sole baking pan "Method: Blanch the fen- © nel greens in lightly salted - boiling water for 1 minute. rain, riase in cold water. Sque eeze as dry as possible. > ‘op fine in'a food proces- sor, add % c. of cream. “Process until smooth: In a saucepan combine the ; pan : Wednesday, June 28, 2000 - North Shore News -— 19 livinaroo | Food processor makes mean mousseli Mouseeline of Sole 11/2 Ib. fresh sole filet 2 larae egg whites 1 tep. salt (or to taste) 1 pinch ground pepper 1 pinch freshly grated nutmeg 1V2 cups 33% whipping cream Rinse the fish and pat dry. (Instead of sole, other fish maybe used: personal favourites are halibut, and smoked cod.) Remove any bones. Cut the fish into pieces. Puree fish in food processor until very smooth. Add egg whites and puree again. Refrigerate in the processor con- tainer for 20-30 minutes. Return container to food processor base. Add salt and pepper, and nutmeg to the mixture. While processing, add the whipping cream gradually. Check for flavour. Refrigerate 20 minutes. Preheat oven to 375 F. Butter six 3/4-cup size ramekin dishes and fill the top with the mousseline mixture. Set them in a shallow pan and add enough water to come aalfway up to the sides of the dishes. Cover with foil and bake for 2O minutes or until firm. Unmold the mousselines just before ser- vice. Garnish with parsley sprigs and lemon zest. NTN shore them almost to Wwe ene men ne wane newer sawn ew wee wc ee ee me me em eH & CUP IN SAVENCOOK] © em em ne ewww wee ewe K juices and the remaining whipping cream. Gently boil until it thickens lightly. Add the fennel mixture, and boil until the sauce is thick enough to coat a spoon. Pour this sauce around the - fish fillets on the platter. . Serve at once. Serves 4-6. —- Send your questions on CHEWY CHOCOLATE ; CHIP COOKIES oy 6 & Get 6 FREE: . $3.30for6 © Weetiynn, Bakery | VALLEY ‘2. LYNN VALLEY CENTRE 985-1622.” Offer any culinary topics to: A Chef in Your’Kitchen; PO Box. -- 18627, Delta B.C. V4K 4V7 © or e-mail to: . . “gs Y dg, | Organic read i e -in ‘Demand! " eSuper Vali in Edgemont Village and Deep Cove “ eQueensdale Market on Lonsdale & Queens: ¢Meinhardt Fine Foods on Granwilie &. 14th, Village Fish Market in Ambleside. *. or delivered to your door by Organic Planet or Organics @ Home * _.We do NOT supply Sefeweey! Many other breacs may be called “Artisan”, but tive Asan Bread is made without additives. To be safe, check the list of ingreciients! L At The Azan Bake Shoppe we use only Certified Orgone four ancl 100% neural ingrecere.. Come in to try a free sample and taste the difference! We will be closed Saturday, uty st for Canada Day! . Our bread is ‘still evailabie at the above locations.