500g snapper fillets
3 egg whites
1 cup heavy cream
1/2 teaspoon ground nutmeg
Paprika sauce to taste
1/2 teaspoon chopped fresh dill or thyme
Salt and black pepper to taste
For the sauce:
3 egg yolks
2 tablespoons water
1/2 cup unsalted butter, cut into small pieces
1/2 teaspoon salt
1 tablespoon freshly squeezed lemon juice
1/2 cup heavy cream, whipped until stiff
500g snapper fillets
3 egg whites
1 cup heavy cream
1/2 teaspoon ground nutmeg
Paprika sauce to taste
1/2 teaspoon chopped fresh dill or thyme
Salt and black pepper to taste
For the sauce:
3 egg yolks
2 tablespoons water
1/2 cup unsalted butter, cut into small pieces
1/2 teaspoon salt
1 tablespoon freshly squeezed lemon juice
1/2 cup heavy cream, whipped until stiff
Process the fish in a food processor or blender
Place the processed fish in a bowl over a bowl of ice water
As you add the egg whites, whisk constantly to absorb any excess liquid
Gradually add the heavy cream and mix well
Season with nutmeg, paprika sauce, dill or thyme, salt, and black pepper
Refrigerate for 1 hour
Pour the fish mixture into a 17 cm diameter refrigerator-safe container, lightly greased
Cover with aluminum foil and bake in a moderate oven (180°C) for 25 minutes, or until firm to the touch
To make the sauce: In a small pan over simmering water, whisk together the egg yolks and hot water
Whisk constantly until thickened slightly
As you add the butter, continue whisking (do not let the water boil)
Remove from heat and season with salt and lemon juice
Add the heavy cream and mix well
Serve at room temperature
Cut into 4 portions
Each portion contains approximately 656 calories.
