![]() ![]() Do not use pre-made bread crumbs as I did as a short cut they contain the crust and will make the mousse beige. Note: Be smarter than I was – use a glass loaf pan so that you can see how your layers are working out. This always sounds stylish, but I like a panade (thick cream sauce or bread crumbs) in my mousses and I particularly like the use of fresh bread crumbs here they absorb the fish juices that would otherwise exude in sometimes distressing quantity.” Sometimes, the fish mousse stands alone, having enough bodily gelatin and strength to need no other base. Julia writes on page 161 of Julia Child & More Company: “A fish terrine – or pâté – is almost invariably a purée of raw fish that is bound together with eggs, and made light and, in fact, mousselike, with cream. George and I honeymooned almost 40 years ago in Nantucket and then in Quebec City – places that were special to me but George had never visited – and I love anything to do with Nantucket. Julia writes about the lengthy process of trying to develop a good fish mousse recipe, and how she and her staff (including Sarah Moulton) finally decided to use Chef Marion’s fish terrine recipe from Nantucket’s Straight Wharf Restaurant. I have read this recipe in Julia Child & More Company since the late 70s, but never made it. ![]() Julia's Fish Terrine Straight Wharf Restaurant - Terrine de Sole aux Trois Moussesįor some time, people have been visiting my blog looking for this recipe, which I mentioned in my post on Turban of Sole. ![]()
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