|Canned crabmeat||10 Ounce (300 Grams Or 1 Tin)|
|Prawns||4 Ounce (100 Grams)|
|Whiting fillets||4 Ounce (100 Grams)|
|White wine||9 Fluid Ounce (1/4 Liter)|
|Lemon juice||2 Tablespoon (Juice Of 1 Lemon)|
|Thyme sprig||1 Small|
|Double cream||75 Milliliter (5 Tablespoon)|
|Butter||3⁄4 Ounce (20 Grams)|
1. Shell the prawns, keeping the shells for the stock. Peel the onion. In a saucepan, place the onion, prawn shells, bay leaf, sprig of thyme, white wine and 1/2 litre (18 fl oz) water. Season and cook over a medium heat for 20 minutes. Pass the stock through the fine mesh of a vegetable mill and put back on the heat.
2. Drain the crabmeat, removing any cartilage which may have been left in. Immerse the crabmeat and whiting fillets in the stock. When the stock starts to boil, remove from the heat and leave for 5 minutes. Drain.
3. Liquidize the crabmeat, whiting, prawns, lemon juice, egg yolks, and salt and pepper to taste.
4. Whip the cream and fold gently into the mousse. Butter 4 ramekins or small moulds and pour the mousse into each one. Cook au bain-marie for 35 minutes. Cool and unmould.