Smoked Cod Timbales with Tarragon Mousseline

Here’s a refined recipe for two smoked cod timbales with a tarragon mousseline sauce, suitable for an elegant starter or light lunch. This dish combines the savory depth of smoked fish with the airy richness of a classic French-style mousseline sauce. We’ve also added a vegetable side-dish of asparagus in a lemony sauce and some wine pairings. I’d also serve this with Nordlander bread too.

Serves 2

Equipment Needed:

• Small mixing bowls

• Chef’s knife and cutting board

• Food processor or blender

• Fine sieve (optional, for smoother texture)

• 2 ramekins or metal timbale molds (approx. 150 ml each)

• Baking dish (for water bath)

• Whisk

• Saucepan

• Thermometer (optional, for precision)

• Cling film or foil

• Oven

• Spatula and spoon

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Ingredients:

For the Smoked Cod Timbale:

• Smoked cod fillet (skinless, boneless) – 120 g

• Egg white – 1

• Double cream – 50 ml

• A few drops of lemon juice

• Fresh chives – 1 tsp, finely chopped

• Salt and white pepper – to taste

• Butter – for greasing ramekins

For the Tarragon Mousseline Sauce:

• Egg yolk – 1

• White wine vinegar – 1 tsp

• Water – 1 tsp

• Unsalted butter – 50 g, melted and warm

• Fresh tarragon – 1 tsp, finely chopped

• Whipping cream – 30 ml, lightly whipped

• Salt – to taste

• Lemon juice – to finish

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Method:

🔹 1. Prepare the cod timbale mixture:

1. Preheat oven to 160°C (320°F).

2. Lightly grease two ramekins with butter.

3. In a food processor, blend the smoked cod until smooth.

4. Add egg white and blend briefly to combine.

5. Slowly pour in cream while blending until smooth and thick.

6. Add chives, a few drops of lemon juice, and season lightly with salt and white pepper.

7. (Optional) Pass the mixture through a fine sieve for extra smoothness.

8. Divide the mixture between the two ramekins.

🔹 2. Bake the timbales:

1. Place ramekins in a baking dish. Fill dish with hot water halfway up the sides.

2. Cover ramekins loosely with foil or baking paper.

3. Bake for 18–20 minutes, or until just set (a knife should come out clean).

4. Remove from oven, rest 2–3 minutes, then unmold carefully.

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🔹 3. Make the tarragon mousseline sauce:

1. In a small saucepan or bowl set over gentle simmering water, whisk the egg yolk with vinegar and water until light and thick (ribbon stage).

2. Slowly whisk in the warm melted butter, a few drops at a time at first, then in a steady stream. Keep whisking to form a thick hollandaise-style sauce.

3. Remove from heat and stir in chopped tarragon and salt.

4. Gently fold in the lightly whipped cream to make the mousseline.

5. Add a squeeze of lemon juice to brighten it. Keep warm (but not hot).

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To Serve:

• Unmold timbales onto warm plates.

• Spoon or pipe mousseline sauce around or on top.

• Garnish with fresh tarragon, microgreens, or lemon zest.

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Chef’s Notes:

• Don’t overbake the timbales—they should be delicate and just set.

• Tarragon mousseline is best served immediately after folding in the cream.

• If you prefer a stronger herbal note, infuse the cream with tarragon before whipping.

Wine Pairings

This elegant dish of smoked cod timbale with tarragon mousseline calls for a crisp, aromatic white wine and a light, seasonal vegetable side to balance its richness and smoky depth.

Wine Pairing

1. Sancerre (Loire Valley, France)

• Grape: Sauvignon Blanc

• Why it works: Sancerre has citrusy brightness, grassy-herbal notes, and crisp acidity that cut through the creaminess of the mousseline and complement the tarragon. It also pairs beautifully with smoked or poached fish.

• Alternative: Pouilly-Fumé or a high-quality New Zealand Sauvignon Blanc.

2. Chablis (Burgundy, France)

• Grape: Chardonnay (unoaked or lightly oaked)

• Why it works: A lean Chablis brings minerality and subtle orchard fruit, which contrast gently with the smoky fish and creamy sauce. It won’t overpower the dish.

3. Dry Riesling (Alsace or Austria)

• Why it works: Its acidity, faint floral notes, and dry finish lift the dish without clashing with herbs or smoke.

 Serve wine well-chilled at around 10°C (50°F).

Vegetable Side Dish: Asparagus with Lemon Butter and Toasted Almonds

A simple yet refined side, this offers a fresh, seasonal counterpoint without competing with the main dish.

Ingredients:

• Fresh asparagus – 12 spears

• Butter – 15 g

• Lemon juice – 1 tsp

• Toasted flaked almonds – 1 tbsp

• Salt and pepper – to taste

• Optional: Zest of ½ lemon, chives or parsley for garnish

 Preparation:

1. Trim woody ends from asparagus.

2. Blanch in salted boiling water for 2–3 minutes until just tender.

3. Drain and immediately plunge into ice water to keep bright green.

4. In a pan, melt butter and stir in lemon juice and zest.

5. Toss asparagus in the lemon butter just before serving.

6. Sprinkle with toasted almonds and herbs.

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 Plating Suggestion:

Place the timbale slightly off-center. Arrange the asparagus spears parallel or fanned beside it. Spoon the mousseline around or over the timbale. Garnish with a tarragon sprig or microgreens for height and elegance.