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Fish Mousseline with Sauce Nantua

Fish Mousseline with Sauce Nantua
YIELDS
6 servings
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Ingredients

Sauce Nantua

2
Tbsp butter
2
shallots, very finely sliced
1
carrot, finely chopped
8
oz raw shrimp or crayfish with shells and heads on
2
Tbsp Cognac
½
cup white wine
1-½
cups fish stock
1
bay leaf
1
sprig thyme sprig
tsp tomato purée
Pinch paprika
Pinch cayenne pepper
1 ¼
cup 1-¼ cups heavy cream
Salt and pepper

Fish

12
oz pike fillets, scallops or other light fish like sole or haddock, chilled
1
egg
1
cup heavy cream, chilled
Salt and pepper
Two generous handfuls of finely chopped fresh parsley or tarragon
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Directions

Step 1

Heat 2 tablespoons of the butter over low hear. Sauté the shallots and carrot for two minutes. Chop the shrimp, add them, turn up the heat, and fry until they turn bright red, about three minutes. Flame with the Cognac. Add the wine and reduce by half. Add the stock, bring to the boil, and reduce to a simmer. Add the bay leaf, thyme, tomato paste, paprika, and cayenne, and cook half and hour.

Step 2

Stir in the cream and let bubble a further 10 minutes. Pull out the herbs, blitz in the food processor, strain through a fine-mesh sieve. Bring sauce back to boil in a saucepan, reducing to sauce consistency. Season.

Step 3

Put the fish, egg and cream in a food processor and whiz just a few seconds to paste. Stir in salt, pepper, and parsley and chill half an hour.

Step 4

Before serving, heat the oven to 350°F/180°C. Butter 6 ramekins (or a terrine) and put a round of parchment in the bottom of each. Fill the ramekins with the fish mixture. Set them in a baking dish and pour boiling water around to come half-way up the sides. Bake until just set, about 20 minutes.

Step 5

Unmould onto warm serving plates. Spoon over sauce Nantua, and serve hot.

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