INGREDIENTS

INSTRUCTIONS

Filet fish and put it into a marinade made of the shallots, lime
juice, white wine, thyme, bay leaf, olive oil, salt and pepper. Let
marinate an hour.  Grind all but two fo the filets.  Cook the filets in
the marinade  until just done, about 6 minutes.  Remove the filets, and
reduce the marinade by half.  Heat the milk, butter and salt in a
saucepan and add flour, all at  once.  Beat vigorously until the panade
forms a ball and beat in egg yolks  off the heat, one at a time.  Add
1/4 cup of ground fish to a food processor and whir the machine,  then
add 1/4 cup panade and a small piece of ice. When half of the  fish and
panade are used, add eggs and a yolk. Continue alternating  the panade,
fish and ice.  Add salt, pepper, and cayenne and then slowly add the
cream while the  machine is running.  Add nutmeg and butter and finish
with butter and tarragon.  Line a terrine with buttered paper (the chef
used butter wrappers)  and put in half the ground fish mixture.  Lay
the filets on this and top with the remaining mixture. Put the  terrine
in a larger pan and add water halfway up the terrine.  Cook in a 350 F
oven for 45 minutes or until the mousse is puffed and  brown.  Invert,
trim and serve in slices with sauce.  Sauce: ======  Chop the crabs up
in rough pieces and cook them in butter with  shallots, thyme and
parsley until crabs turn color.  Add wine, salt, pepper, cayenne and
cream.  Heat to boiling, add the  bay leaf, and reduce until thick.
Strain into another pan and reduce again until the consistency of
whipping cream.  Source: Great Chefs of New Orleans, Tele-record
Productions  :    Box 71112, New Orleans, Louisiana - 1983  :    Chef
Chris Kerageorgiou, La Provence Restaurant, New Orleans  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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