Little Mousses of Red Mullet with Bouillabaisse Sauce

Making the mousse

Purée the filleted, boned and skinned red mullet in a food processor and then rub it through a fine sieve to obtain a perfectly smooth mixture. Add the spices and salt and then the egg whites, one at a time. Whisk the cream lightly and fold it into the mixture carefully with a wooden spatula. Taste for seasoning. Heat the bouillabaisse sau