Linguine and Tuna Mousse

Make the mousse: In a chilled saucepan, heat the wine with enough water to reach about 1 cm in height

Cook the fish until it's moist but not falling apart

Remove and reserve

Reserve also 1/2 cup of the cooking liquid

Soak the gelatin in 4 tablespoons of cold water for 1 minute to rehydrate

Add the reserved cooking liquid to the gelatin and whisk until dissolved

In a blender or food processor, blend the fish with the remaining cooking liquid, gelatin, and salt until smooth

Pour into a large bowl, cover, and refrigerate until almost set, about 45 minutes

Meanwhile, flake the tuna

Chop enough parsley to obtain 1/3 cup

Reserve and use the remaining parsley for garnish

In a small bowl, beat the heavy cream

If using fresh cream, beat until stiff peaks form

Mix with fish mixture

Remove 1/2 cup of this mixture and add to the tuna

Remove another 1/2 cup and mix with parsley

Place half of the remaining fish mixture in an ungreased English muffin tin (25 x 11 cm)

Top with tuna mixture, then cover with the remaining fish mixture

Cover and refrigerate until firm, about 3 hours

Mix the mayonnaise ingredients and refrigerate

At serving time, unmold

Serve whole or sliced, in individual plates

If desired, garnish the top with two 'fish' made from toasted bread and a pomegranate seed serving as an eye

Dress 12 portions.