Fish Mousse with Shrimp Sauce

Name: Fish Mousse with Shrimp Sauce
Yield: 4
Ingredients: 1 kg of halibut or fish; 1 tablespoon of salt; 1/4 teaspoon of white pepper; 3 tablespoons of wine, such as sherry or Madeira; 1/2 tablespoon of mustard in powder; 4 lightly beaten eggs; 1 1/2 cups of heavy cream; 4 egg whites

1
1 kg of halibut or fish
2
1 tablespoon of salt
3
1/4 teaspoon of white pepper
4
3 tablespoons of wine, such as sherry or Madeira
5
1/2 tablespoon of mustard in powder
6
4 lightly beaten eggs
7
1 1/2 cups of heavy cream
8
4 egg whites

Ingredients

1
1 kg of halibut or fish
2
1 tablespoon of salt
3
1/4 teaspoon of white pepper
4
3 tablespoons of wine, such as sherry or Madeira
5
1/2 tablespoon of mustard in powder
6
4 lightly beaten eggs
7
1 1/2 cups of heavy cream
8
4 egg whites

Directions

1
Remove the skin and bones from the fish and process it through a food mill
2
Coupe the fish into a large bowl and add the salt, pepper, wine, mustard, and eggs
3
Mix well
4
Beat the heavy cream
5
Add to the fish mixture
6
Beat the egg whites until stiff
7
Fold gently into the fish mixture
8
Pour the mixture into a greased soufflé dish and bake in a moderate oven (170°F) for 25-30 minutes, or until firm
9
Remove from the oven and let cool slightly
10
Cover with the sauce (recipe follows)
11
Serve warm, garnished with four portions.