Fish Mousse with Lobster Sauce

Name: Fish Mousse with Lobster Sauce
Yield: 8
Ingredients: 1.75 pounds lingcod fillets; Lobster sauce filling; 3 tablespoons butter; 1/4 cup all-purpose flour; 1 tablespoon salt; 1 1/4 cups heavy cream; 2 egg yolks; 1/4 cup Madeira wine, dry; Small jar of sautéed mushrooms; 2 cups cooked and diced lobster meat; Mousse; 1/4 cup all-purpose flour; 1/8 teaspoon white pepper, to taste, with salt; 2 large egg whites (1/3 cup); 1 3/4 cups heavy cream; 2-3 tablespoons Madeira wine, dry

1
1.75 pounds lingcod fillets
2
Lobster sauce filling
3
3 tablespoons butter
4
1/4 cup all-purpose flour
5
1 tablespoon salt
6
1 1/4 cups heavy cream
7
2 egg yolks
8
1/4 cup Madeira wine, dry
9
Small jar of sautéed mushrooms
10
2 cups cooked and diced lobster meat
11
Mousse
12
1/4 cup all-purpose flour
13
1/8 teaspoon white pepper, to taste, with salt
14
2 large egg whites (1/3 cup)
15
1 3/4 cups heavy cream
16
2-3 tablespoons Madeira wine, dry

Ingredients

1
1.75 pounds lingcod fillets
2
Lobster sauce filling
3
3 tablespoons butter
4
1/4 cup all-purpose flour
5
1 tablespoon salt
6
1 1/4 cups heavy cream
7
2 egg yolks
8
1/4 cup Madeira wine, dry
9
Small jar of sautéed mushrooms
10
2 cups cooked and diced lobster meat
11
Mousse
12
1/4 cup all-purpose flour
13
1/8 teaspoon white pepper, to taste, with salt
14
2 large egg whites (1/3 cup)
15
1 3/4 cups heavy cream
16
2-3 tablespoons Madeira wine, dry

Directions

1
Wash the fish well and then pat it dry with paper towels
2
Cut each fillet into four pieces and pass them twice through a meat grinder
3
Cover with aluminum foil and refrigerate for 30 minutes
4
Finally, grease an 17 cm high, round mold and refrigerate
5
Filling: Heat the butter to melt, then remove from heat and stir in flour and salt
6
Put on low heat and gradually add 1 cup of heavy cream, whisking constantly
7
Cook for 1 minute at low heat
8
Beat the egg yolks with 1/4 cup of heavy cream
9
Add the wine, mushrooms, and lobster meat (*), then cook for 1 minute, stirring
10
Mousse: Mix the ground fish with flour, salt, and white pepper
11
Add the egg whites and beat with a mixer
12
Gradually add the heavy cream and mix well for about 10 minutes
13
Set aside 1 cup of this mixture
14
With the remaining mixture, grease the bottom and sides of the mold (leave a 2 cm border around the edges)
15
Bake in a moderate oven for 45-50 minutes
16
Sauce: 10 minutes before serving, heat the lobster filling over low heat with the wine
17
To serve, carefully loosen the mousse from the mold using a small spatula or a wide flat knife
18
Invert carefully onto a nice plate and remove the mold
19
Next, use a wooden spoon to spread some of the sauce on top and serve the rest separately
20
Serves 8 portions.