Mousseline Of Redfish Nantua

* Exported from MasterCook *

MOUSSELINE OF REDFISH NANTUA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Masterchefs
Norleans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Fish, fresh
1 ea Egg white
1 qt Ice cream
Salt (to taste)
Pepper (to taste)
1 d Nutmeg
1 d Pepper, red
Sauce Nantua **

** See Sauce Nantua recipe.

Puree the fish, making sure to scrape down the
sides of the food processor to insure good results.

Add the egg white and blend for 30 seconds, then
add half of the cream and process for another 30
seconds.

Remove this mixture to a mixing bowl over ice and
beat in cream with a wooden spoon until light.

Season with salt, pepper, nutmeg and red pepper.
Pour the prepared mixture into small individual dishes
or custard cups.

Place dishes in a pan and add water halfway to
the rims.

Cook in a 350 F oven for about 15 minutes or
until the mousseline is firm to the touch.

Unmold and top with Sauce Nantua.

Note: It's difficult to know how much seasoning
to put in to this dish - so I suggest you cook one of
the dishes first - taste it and then adjust the
seasonings.

Source: Great Chefs of New Orleans, Tele-record
Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Roland Huet, Christian's Restaurant,
New Orleans



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