Fish Mousse

• 450 g fish fillets (whiting, plaice, sole or salmon)
• Salt

Trim and skin the fish fillets and remove all of the bones, checking carefully for any pin bones. Purée the flesh in a food processor with salt to taste, then add the egg whites. For a velvety texture, pass this mixture through a fine sieve into a bowl (this will also help eliminate any fine pin bones that may remain). Gradually fold in the cream over an ice bath to prevent the mixture from spl