Skip to content

Smoked sturgeon and pike mousseline

Mousseline de brochet

Chef Michel Gagnon, Consultant, Val-d’Or

8 portions

Preparation and cooking time: 45 to 60 minutes


½ lb of pike

2 egg whites – Ferme Paul Richard et Fils

1 egg yolk – Ferme Paul Richard et Fils

¾ cup of 35% cream – La Vache à Maillotte

1 pinch of nutmeg

1 teaspoon of salt

1 pinch of pepper

½ lb of smoked sturgeon – Poissonnerie Témis

80 g of whitefish caviar – Poissonnerie Témis

Sauce ingredients

1 cup of white wine – Domaine des Ducs

1 shallot, finely chopped

½ cup of 35% cream – La Vache à Maillotte

4 tablespoons of butter

2 teaspoons of fresh tarragon, chopped

Port reduction ingredients

½ cup of Port

½ teaspoon of honey – Miellerie de la Grande Ourse


  • In a food processor, purée the pike; add the egg yolk, then the egg whites one at a time.
  • Slowly pour in the cream while keeping the food processor running.**
  • Season with nutmeg, salt and pepper.
  • Pour into ramekins greased with butter.
  • Put the ramekins in a double boiler; put the double boiler in the oven at 190o C (375o F) for 20 minutes.
  • Serve the mousse on smoked sturgeon and garnish with whitefish caviar.
  • Add the butter sauce and a drizzle of Port reduction.

Method for preparing the white butter and tarragon sauce

  • Bring the wine and the shallot to a boil.
  • Let the liquid reduce by half.
  • Add the cream and bring again to a boil. Reduce by half.
  • Gradually whisk in the butter.
  • Add the fresh tarragon.

Method for preparing the Port reduction

  • Boil the Port and the honey to desired consistency.

**Chef’s tip

Keep a certain rhythm when pouring the cream in the food processor. Otherwise, the mixture may curdle. Ideally, use the food processor pulse function. IMPORTANT: Add the salt at the end only.