French Mousseline Sauce for Fish
Cod on a bed of spinach simply roasted in the oven and served with a Mousseline sauce which is flavoured with basil.
- 600 g cod in 4 portions
- 250 g small bag of young spinach or about 20 leaves
For the sauce
- 2 egg yolks
- 2 tsp lemon juice
- 50 g butter
- 50 ml 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.
Calories: 300kcalCarbohydrates: 3gProtein: 30gFat: 18gSaturated Fat: 10gCholesterol: 206mgSodium: 229mgPotassium: 987mgFiber: 1gSugar: 1gVitamin A: 6580IUVitamin C: 20mgCalcium: 109mgIron: 2.5mg