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1
Filet fish and put it into a marinade made of the shallots, lime juice, white wine, thyme, bay leaf, olive oil, salt and pepper.
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2
Let marinate an hour.
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3
Grind all but two of the filets.
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4
Cook the filets in the marinade until just done, about 6 minutes.
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5
Remove the filets, and reduce the marinade by half.
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6
Heat the milk, butter and salt in a saucepan and add flour, all at once.
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7
Beat vigorously until the panade forms a ball and beat in egg yolks off the heat, one at a time.
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8
Add 1/4 cup of ground fish to a food processor and whir the machine, then add 1/4 cup panade and a small piece of ice.
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9
When half of the fish and panade are used, add eggs and a yolk.
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10
Continue alternating the panade, fish and ice.
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11
Add salt, pepper, and cayenne and then slowly add the cream while the machine is running.
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12
Add nutmeg and butter and finish with butter and tarragon.
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13
Line a terrine with buttered paper (the chef used butter wrappers) and put in half the ground fish mixture.
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14
Lay the filets on this and top with the remaining mixture.
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15
Put the terrine in a larger pan and add water halfway up the terrine.
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16
Cook in a 350F (180C) oven for 45 minutes or until the mousse is puffed and brown.
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17
Invert, trim and serve in slices with sauce.
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18
Sauce: Chop the crabs up in rough pieces and cook them in butter with shallots, thyme and parsley until crabs turn color.
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19
Add wine, salt, pepper, cayenne and cream.
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20
Heat to boiling, add the bay leaf, and reduce until thick.
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21
Strain into another pan and reduce again until the consistency of whipping cream.
