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French Mousseline Sauce for Fish

Amanda Wren-Grimwood
Cod on a bed of spinach simply roasted in the oven and served with a Mousseline sauce which is flavoured with basil.
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine French
Servings 4
Calories 300 kcal


  • 600 g cod in 4 portions
  • 250 g small bag of young spinach or about 20 leaves
  • seasoning

For the sauce

  • 2 egg yolks
  • 2 tsp lemon juice
  • seasoning
  • 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
Keyword basil, cod, mousseline
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