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Timbale de Merlan aux Epinards | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles

That is, a timbale steamed in a ring mould, with a purée of spinach in the centre.

A cold mousse of salmon or of lobster is delicious, and a useful dish for summer dinner parties or suppers.

This entry was posted on Sunday, June 14th, 2009 at 2:59 pm and is filed under Fish Recipes, Fish and How to Cook It. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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  1. [...] Timbale de Merlan aux Epinards | Ch V – How to Make Soufflés … [...]

    Pingback by broiled golden puff fillets | Seafood Recipes — July 14, 2009 @ 6:05 am

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