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4
Easy
By Clarissa Dickson Wright and Johnny Scott
Published 2004
When I worked for
Put the fish, both sorts, into a food processor and blend until smooth. Add the egg whites, mace, and salt and pepper, and blend a bit longer.
With the motor running, pour in the cream and blend for no more than 20 seconds—the mixture must not be too thin. Chill for at least 30 minutes.
For the sauce, simmer the wine and shallot together for 15 minutes or more, until it forms a