Making a Fish Mousse

Chilling the mixture over an ice hath when adding the cream prevents the mixture from separating.

1. Chop the fish into chunks and purée evenly with the salt in a food processor fitted with the metal blade. Add the egg whites and process until evenly incorporated.

   

2. Work the mixture through a sieve into a howl, then set it over a howl of water and ice cubes. Fold in the cream with a rubber spatula.