Mousseline de brochet

• 2½ fl oz (60 ml) milk
• 2 lb (1

Add the milk to the fish purée and stir in the mushrooms. Carefully fold in the egg whites and add the salt. Butter 6 to 8 ramekins and fill them two thirds full with the mousseline. Cook in a bain-marie in a hot oven, gas mark 7, 425°F (220°C) for 10 to 15 minutes. Serve with Shellfish Sauce.