1 lb (450 g) fillets of sole, skinned and chopped
2 oz (50 g) shelled prawns
1 egg white, beaten
1/4 level tsp (1.25 ml) each salt, white pepper
3/4 pint (400 ml) double cream (heavy cream)
3 egg yolks
1/3 cup (75 g) unsalted butter, softened
10 ml (2 tsps) lemon juice
1 level tsp (5 ml) tomato paste
whole prawns, optional
mushrooms
2 oz (50 g) shelled prawns
1 egg white, beaten
1/4 level tsp (1.25 ml) each salt, white pepper
3/4 pint (400 ml) double cream (heavy cream)
3 egg yolks
1/3 cup (75 g) unsalted butter, softened
10 ml (2 tsps) lemon juice
1 level tsp (5 ml) tomato paste
whole prawns, optional
mushrooms
for the mushrooms
100g (4 oz) button mushrooms,
1 tsp (5 ml) lemon juice,
1 pinch of salt
1 knob of butter
2/3 cup (150 ml) 1/4 pt water
1 tsp (5 ml) lemon juice,
1 pinch of salt
1 knob of butter
2/3 cup (150 ml) 1/4 pt water
method
1. Combine the chopped fish with the prawns, egg white and seasoning. Puree half the mixture in an electric blender with 150 ml (1/4 pt) cream, stopping to scrape down the goblet. Remove the puree from the goblet, repeat with the rest of the fish and another 150 ml (1/4 pt) cream.
2. Oil six 150 ml (1/4 pt) ovenproof souffle dishes and press the mixture well down into the dishes. Chill, covered, for 3 hours then cook in a water bath at 150°C (300°F) mark 2 for 30 - 40 minutes. Turn out on to a wire rack to drain. Keep warm.
3. In double boiler, combine the yolks, a knob of butter and the lemon juice. Stir until of coating consistency. Off the heat, slowly beat in the rest of the butter and the tomato paste.
4. Lightly whip the remaining cream. Fold into sauce, return to the heat to thicken, without boiling.
5. Place the moulds on a warm dish; mask with sauce. Garnish with prawns, mushooms and snipped parsley.
2. Boil until the liquid evaporates.
2. Oil six 150 ml (1/4 pt) ovenproof souffle dishes and press the mixture well down into the dishes. Chill, covered, for 3 hours then cook in a water bath at 150°C (300°F) mark 2 for 30 - 40 minutes. Turn out on to a wire rack to drain. Keep warm.
3. In double boiler, combine the yolks, a knob of butter and the lemon juice. Stir until of coating consistency. Off the heat, slowly beat in the rest of the butter and the tomato paste.
4. Lightly whip the remaining cream. Fold into sauce, return to the heat to thicken, without boiling.
5. Place the moulds on a warm dish; mask with sauce. Garnish with prawns, mushooms and snipped parsley.
to poach the mushrooms
1. Combine the ingredients and bring to the boil.2. Boil until the liquid evaporates.
serving amount
serves 6
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