|White fish||8 Ounce, trimmed, skinned and boned (250 Gram, Raw)|
|Grated nutmeg||1 Pinch|
|Finely chopped onion||1⁄2 Teaspoon|
|Garlic juice||1 Teaspoon (Leveled)|
|Lemon juice||1 Teaspoon|
|Double cream||7 1⁄2 Fluid Ounce, chilled (180 Milliliter)|
|White pepper||To Taste|
|Fresh herb sprigs||1 (For Garnish)|
|Serving sauce||2 Tablespoon|
Ensure that the fish is completely free of skin or bone and any discoloured flesh.
Using a mortar and pestle or a food processor, make a paste of the fish with the nutmeg, onion, garlic and lemon juice.
Blend in the egg whites and then chill the mixture for at least 45 minutes.
Make sure that the cream is very cold and then whisk it into the fish mixture.
It is best to do this by hand to put plenty of air into the structure.
Add a little salt and white pepper.
Herbs can be included but it is usual to leave these mousselines absolutely white.
Prepare the moulds or timbales by buttering them generously; if you use moulds which hold about 75 ml/3 fl oz you will have extra mousselines which are useful in case they don't all turn out properly or you drop one! Arrange a suitable fresh herb sprig at the bottom of each mould — a frond of dill or fennel; a sprig of tarragon or thyme.
Stand the moulds in a roasting-tin and ladle the mousseline mixture into them.
Pour boiling water around the moulds until it comes halfway up the sides.
Cover the whole tin with a dome of foil and seal tightly.
Cook at l60°C/325°F/Gas Mark 3 for 25 minutes.
The mousselines are done when you can insert a fine-bladed knife cleanly.
Remove the moulds from the oven and take each one carefully from the roasting-tin.
Let them stand, uncovered, for at least 5 minutes during which time any excess liquid will be absorbed.
Have some warm plates ready; run a sharp knife around the inside of each mousse-line, put the plate on top of each and invert quickly.
Surround each mousseline with a sauce and decorate with a little of the same herb that you used at the base of the mould.
You can take your time serving these, for both the mousseline and the sauce should be warm rather than hot.