Mousse De Turbot From The Plaza Hotel

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 1/2 lbs fillets of sole or 1 1/2 lbs filet turbot
• 3 egg whites
• 1/4 cup cognac
• 1 teaspoon salt
• 1 dash cayenne
• 1 1/2 cups heavy cream
• 3 tablespoons chopped truffles
• 2 tablespoons kerry irish gold sweet butter
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/3 teaspoon curry powder
• 2 cups light cream
• 2 egg yolks
• 2 tablespoons madeira wine
• 1 tablespoon chopped truffle
• 1 tablespoon chopped parsley

Recipe

• 1 put fillets through the finest blade of a food chopper or food processor.
• 2 then rub through a fine sieve into a mixing bowl.
• 3 gradually blend in egg whites, cognac, salt and cayenne.
• 4 place bowl over cracked ice and begin to chill mixture.
• 5 gradually blend in heavy cream with a wooden spoon until the mixture is smooth and creamy.
• 6 stir in truffles.
• 7 butter a 5-cup ring mold and spoon in fish mixture. place mold into a pan filled with hot water to a depth of 2 inches.
• 8 bake at 350 for 30 minutes or until the mold is set.
• 9 meanwhile, make sauce madeira by melting butter in a heavy saucepan over medium heat. stir in flour, salt and curry powder. cook, stirring constantly for 2 minutes.
• 10 blend in cream and cook, stirring constantly, until mixture boils. beat egg yolks and very gradually stir in 1 cup of hot mixture so as not to cook the yolks. return to saucepan and cook over low heat for 2 minutes. stir in madeira, truffles and parsley. this makes 2 cups sauce.
• 11 unmold onto a heated platter and fill center with sauce madeira.