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Sole-And-Crab Mousse With Shrimp Sauce
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| What You Need: |
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FISH STOCK
1 pound fish trimmings: the heads, tails and bones of any firm whitefleshed fish
1 quart water
1 medium-sized onion, peeled and coarsely chopped
1 medium-sized bay leaf, crumbled
1 teaspoon salt
6 whole black peppercorns
½ pound raw shrimp
MOUSSE
1 tablespoon vegetable oil
1 pound sole fillets, skinned and cut into 1-inch pieces
1 cup light cream
8 ounces frozen Alaskan king crabmeat, thoroughly defrosted and drained, then cut into 1-inch pieces
4 egg yolks
1 tablespoon finely grated onion
1 tablespoon strained fresh lemon juice
¼ teaspoon ground nutmeg, preferably freshly grated
¼ teaspoon ground white pepper
2 egg whites
½ cup heavy cream, chilled
SHRIMP SAUCE
2 teaspoons cornstarch mixed with 2 teaspoons water
2 egg yolks
½ cup light cream
2 tablespoons dry sherry
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| How To Cook: |
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1. First prepare the fish stock in the following manner: Combine the fish trimmings and water in a 3- to 4-quart enameled or stainless-steel saucepan and bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface.
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2. Add the chopped onion, bay leaf, salt and peppercorns, and reduce the heat to low. Simmer partially covered for 30 minutes, then strain the stock through a fine sieve set over a bowl, pressing down hard on the trimmings with the back of a spoon to extract all their juices before discarding the bones. Return the strained stock to the pan.
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3. Meanwhile, shell the shrimp. Devein them by making a shallow incision down their backs with a small sharp knife and lifting out the black or white intestinal vein with the point of the knife.
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4. Bring the fish stock to a simmer over moderate heat, drop in the shrimp and cook uncovered for 3 to 5 minutes, or until the shrimp are pink and firm. Do qot overcook the shrimp. With a slotted spoon, transfer the shrimp to a plate.
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5. Reserve four whole shrimp to garnish the mousse, chop the rest into small dice and refrigerate them until needed. Bring the remaining fish stock to a boil and cook briskly, uncoverecf, until it is reduced to about 1 cup.
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6. Strain the stock through a fine sieve lined with a double thickness of cheesecloth and set over a bowl. Cool to room temperature, then refrigerate until you are ready to make the shrimp sauce.
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7. Meanwhile, complete the shrimp sauce. In a sman saucepan, bring the reserved cup of fish stock to a simmer over low heat. Stirring constantly with a wire whisk, add the cornstarch mixture, and cook until the stock clears and thickens. Remove the pan from the heat.
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8. In a heavy 1- to 1½ -quart enameled saucepan, beat the 2 egg yolks with a wire whisk or a rotary or electric beater for a minute or so. Stirring constantly, add the ½ cup of light cream and then gradually pour in the hot fish stock in a slow, thin stream.
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9. Still stirring, cook the sauce over low heat for 2 or 3 minutes, but do not let it come near a boil or the egg yolks will curdle. Stir in the sherry and the reserved chopped shrimp, and taste for seasoning.
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10. To unmold and serve the finished mousse, run a thin knife around the edges of the mold to loosen the sides. Place an inverted platter on top of the mold and, grasping platter and mold together firmly, turn them over.
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11. The mousse should slide out easily. Pour the sauce over the mousse, arrange the four reserved whole shrimp on top and serve at once.
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