Roast Cod with Basil Mousseline Sauce
. I've been making this Mousseline sauce for over twenty years and I can assure you, if you were subjected to a boil in the bag fish portion with a dodgy parsley sauce as a child, this is totally different. A Mousseline sauce is a daughter sauce of a Hollandaise but with a small amount of cream added. My husband really dislikes too much vinegar in sauces so I never use it in this sauce. The result is a light, slightly citrus sauce that does not overpower the fish and is quick to make. In fact it goes with any fish or chicken or vegetables.
I have spinach in the garden at the moment but sliced leeks or asparagus would work well too.
Place a piece of cod on the spinach in a foil parcel and season. Place in a medium oven (180) for about 10-20 minutes, depending on the size of the fish. For best value I used frozen portions which I defrosted first.
Meanwhile make the sauce by setting up a bain marie, making sure that the simmering water doesn't touch the bowl. Put egg yolks, lemon juice, seasoning and a knob of butter in the bowl over the heat and start whisking. It should get quite thick in a couple of minutes.
Take the bowl off the heat and gradually whisk in more butter,lemon and some chopped basil. When everything else is ready warm the sauce on the bain marie and then fold in some whipped cream.
You could use any herb you like but fresh herbs work best.
What's your favourite sauce for fish?
Roast Cod with Basil Mousseline
Cod on a bed of spinach simply roasted in the oven and served with a Mousseline sauce which is flavoured with basil.
- 4 cod portions
- small bag of young spinach or about 20 leaves
- 2 egg yolks
- 2 tsp lemon juice
- 50g butter
- 50ml whipped cream or thick cream
- 1 tbsp fresh chopped basil
- Make a foil parcel and place a seasoned cod fillet on a bed of spinach.
- Bake at 180 degrees C for 10-20 minutes.
- To make the sauce set up a bain marie with the egg yolks, seasoning, 1 tsp of lemon and a knob of butter.
- Whisk over heat for about 2 minutes, or until the mixture has thickened.
- Take the bowl off the heat and whisk in the remaining butter gradually with the lemon and basil.
- Keep warm over the bain marie and just before serving fold in the cream.
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