Fish Mousseline Forcemeat

Ingredients

1 lb Firm, fresh, white fish fillets
2 ea egg white
12 oz heavy cream
salt and white pepper
cayenne

1. Puree the fish in a food processor. Note, it is important to keep all
ingredients and equipment cold throughout the production process. If the
material becomes too warm, set it in the refrigerator and
proceed only when it is chilled.
2. Add the egg whites and process until they are well incorporated.
3. Force the puree through a fine sieve to remove any bits of sinew,
bone, or skin, This step can be omitted, but it much improves the
texture.
4. Put the fish puree in a stainless steel bowl, and set the bowl in
another bowl of crushed ice, so that the mixture stays cold.
5. Little by little, blend in the cream with a wooden spoon, The amount
of cream you can add depends on the firmness and type of fish used. The
finished mousseline should be light and fluffy but still hold its shape.
6. Season to taste with salt, pepper, and a dash of cayenne. (a little
nutmeg too)
7. Test the consistency and seasoning of the mixture by poaching a small
quenelle in salted water. Adjust the seasoning if necessary. If the
cooked quenelle is too firm, add a little more cream. If it is not firm
enough, add a little more egg white.
8. Keep the mixture cold and covered until needed.


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