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1
In the bowl of a food processor, combine the shrimp, salmon, tarragon, shallots, egg whites, salt, and pepper and puree for 30 seconds to 1 minute.
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2
Be sure to scrape down the side of the bowl to ensure you end up with a smooth puree.
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3
Refrigerate for at least 30 minutes.
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4
Preheat the oven to 300 degrees F.
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5
Remove the puree from the refrigerator and fold in 1 cup of the cream with a spatula or wooden spoon.
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6
Using a whisk, beat the remaining heavy cream to medium peaks.
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7
Fold the whipped cream into the fish mixture and refrigerate for 30 minutes.
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8
To test the mousseline for seasoning and consistency, bring a small saucepan of salted water to a boil.
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9
Drop a small ball (about 2 teaspoons) of the batter into the water, and poach until it rises to the surface.
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10
As necessary, add more cream or seasoning.
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11
Brush the insides of 12 (4-ounce) ramekins with the butter and divide the mousseline evenly among them.
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12
Place the ramekins into deep roasting pan and pour in enough boiling water into the pan to come halfway up the sides of the ramekins.
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13
Cover the ramekins with a piece of buttered parchment paper and bake until firm and puffed, 35 to 40 minutes.
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14
Remove and turn each ramekin on its side, and carefully drain any excess cooking liquid.
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15
Invert and unmold onto serving plates, turning them top-side up.
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16
Spoon the Tomato Cream Sauce on top of and around the mousselines, and serve.
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17
Heat the oil in a medium saucepan over medium-high heat.
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18
Add the onions and cook, stirring, until soft, about 3 minutes.
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19
Add the garlic and cook for 30 seconds.
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20
Add the tomatoes, thyme, and 1/2 teaspoon of the salt, and cook until the tomatoes give up their liquid, about 5 minutes, stirring from time to time.
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21
Add the fish broth and tomato paste.
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22
Bring to a boil and cook until reduced by 50 percent in volume.
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23
Add the cream and cook until reduced by 50 percent in volume.
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24
Add the remaining 1/4 teaspoon salt, remaining 2 tablespoons butter, and parsley.
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25
Remove the thyme sprigs.
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26
With an immersion blender, puree the sauce.
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27
Ladle the sauce on top of and around the mousselines on serving plates.
