Fish Mousse In A White Butter Sauce

God glorifies Himself toward the creature also in two ways: 1. By appearing to...their understanding. 2. In communicating Himself to their hearts, and in their rejoicing and delighting in and enjoying the manifestations which He makes of Himself... God is glorified not only by His glory being seen, but by its being rejoiced in. When those that see it delight in it, God is more glorified than if they only see it. His glory is then received by the whole soul, both by the understanding and by the heart.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		Cooks, Home, Ideal	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		Double or whipping cream
6		Round lettuce leaves
3		Shallots, finely chopped
125		White wine
125		White wine vinegar
2	t	Saffron threads
1	T	Creme fraiche
250	g	Butter in small cubes
		chilled
2		Tomatoes, skinned seeded
		and
		diced
1	T	Finely chopped chives

INSTRUCTIONS

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.  DISCLAIMER(c) Copyright 1996 - SelecTV Cable
Limited. All rights  reserved. Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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