Name: Fish Mousse in a White Butter Sauce
Ingredients: 50 g Sole fillet; skinned; 250 g Peeled cooked prawns; 1 Egg white; Salt and freshly ground white pepper; A little lemon juice; 150 ml Double or whipping cream; 6 lg Round lettuce leaves; 3 Shallots; finely chopped; 125 ml White wine; 125 ml White wine vinegar; 2 ts Saffron threads; 1 tb Creme fraiche; 250 g Butter in small cubes; chilled; 2 Tomatoes; skinned, seeded and; ; diced; 1 tb Finely chopped chives

Inwardly and subjectively, that is, beneath the level of consciousness, the Holy Spirit effects a transformation of the mind and will which inevitably and irresistibly issues in the conscious acquiescence of the person to the truth of the gospel. Prior to this effectual transformation, the person is unwilling to believe. Subsequent to it, he is willing to believe and, in fact, does believe. If God did not at some point make us willing to believe we would forever have remained unwilling and consequently lost. In this sense the grace of effectual calling and regeneration is, properly speaking, irresistible.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		Ideal, Home, Cooks	6	servings

INGREDIENTS

50	g	Sole fillet; skinned
250	g	Peeled cooked prawns
1		Egg white
		Salt and freshly ground white pepper
		A little lemon juice
150	ml	Double or whipping cream
6	lg	Round lettuce leaves
3		Shallots; finely chopped
125	ml	White wine
125	ml	White wine vinegar
2	ts	Saffron threads
1	tb	Creme fraiche
250	g	Butter in small cubes; chilled
2		Tomatoes; skinned, seeded and
		; diced
1	tb	Finely chopped chives

INSTRUCTIONS

FISH MOUSSE
WHITE BUTTER SAUCE
GARNISH
Fish mousse: Place the sole and prawns in a food processor and process
until well combined. Add the egg white and process for 10 seconds. Add
salt, pepper and lemon juice to taste and process to blend then, with the
motor running, slowly pour in the cream and mix in well. Chill.
Meanwhile prepare the moulds: Line 6 individual darioles or small ramekins
with cling film, leaving a good overhang. Plunge each lettuce leaf into
boiling water, lift out on a slotted spoon into a bowl of iced water.
Drain, pat dry and use to line the moulds. Do not trim.
Preheat the oven to 180C/350F/gas 4.
Pipe or spoon in the fish mousse mixture, bring over the ends of the
lettuce to cover, followed by the cling film. Cover each mould with
buttered foil, place in a roasting tin or shallow dish and pour around
boiling water 2/3 up the sides of the moulds.
Cook in the oven for 15 minutes or until just firm to a light touch of a
finger. Remove from the oven.
White butter sauce: Place the shallots, wine, vinegar and saffron into a
small pan. Heat to the boil and reduce by 2/3. Add the creme fraiche and
boil. Remove from the heat. Whisk in the butter, a piece at a time and
strain on to the garnish.
To serve: Turn out the warm timbale on to a plate - remove cling film,
carefully spoon the sauce around and decorate with a sprig of chervil.
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