Seafood Mousse

Seafood Mousse

Ingredients

1/2 pound white fish
1 pound salmon
2 pounds scallops
1 2/3 ounces salt
1/4 ounce pate spice
1 pinch cayenne
6 each egg whites
1 1/2 quarts penade
Heavy cream -- to texture

Method
Cube fish.
Place all of above in Robo with Heavy cream.
Add heavy cream till the right texture is achieved.
Place mixture in terrine or timbale and steam till 110 degrees.
Be sure you either line with plastic or use non-stick spray.

panada; panade
[pah-NAH-duh (Sp , ), puh-NAHD (Fr. , )]
1. A thick paste made by mixing bread crumbs, flour, rice, etc. with water, milk, stock, butter or sometimes egg yolks. It's used to bind meatballs, fish cakes, FORCEMEATS and QUENELLES.

2. A sweet or savory soup made with bread crumbs and various other ingredients. It may be strained before serving.

� Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

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