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1
For mousse: Pat peas dry.
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2
Transfer to processor.
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3
Add 1 tblsp chives with sugar and mix using on/off turns, until coarsely chopped.
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4
Add salt.
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5
Chill.
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6
Sprinkle fillets with wine.
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7
Cover and refrigerate until ready to use.
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8
Freeze processor work bowl, steel knife and top, atleast 1 hour.
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9
Refrigerate all remaining ingredients.
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10
Preheat oven to 350F and position rack in center of oven.
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11
Generously butter 3-cup, non-metal, rectangular terrine mold.
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12
Cut 4 shrimp into quarters and set aside.
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13
Place remainder in cold work bowl.
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14
Add shallot and blend well, using on/off turns.
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15
Mix in egg white and salt.
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16
With machine running, add cream in a steady stream, mixing only until cream is blended, about 1 minute; do not overmix or cream will turn into butter.
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17
Remove steel knife and scrape off all mousse.
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18
Stir in lemon juice, reserved shrimp and remaining chives.
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19
Spread slightly less than half of mousse into prepared mold.
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20
Pat refrigerated fish dry.
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21
Lay 1 fillet down the length of the mold and press down along center, forming a slight indentatation, like a trough.
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22
Mound peas down length of fillet and, using hands, mold almost to enclose.
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23
Set remaining fillet over peas with wide end of top fillet joining narrow end of bottom fillet.
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24
Add remaining mousse to cover completely.
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25
Smooth top and tap mold sharply on work surface several times to eliminate air pockets.
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26
Cover with piece of buttered foil, sealing edges tightly.
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27
Set mold in large pan.
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28
Add enough hot water to come halfway up sides of mold.
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29
Bake until knife inserted in center comes out with only a few flecks of mousse, about 30 minutes; do not overcook.
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30
Remove from hot water.
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31
Let cool to room temperature.
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32
Refrigerate overnight.
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33
For Green Herb Sauce: Chop onions in processor using on/off turns.
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34
Add yolks, mustard and lemon juice and mix until smooth and creamy, about 1 minute.
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35
With machine running, add 2/3 cup of oil in a slow, steady stream, stopping occasionally to scrape down sides of work bowl.
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36
Add remaining oil as necessary, until sauce is consistency of mayonnaise.
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37
Blend in parsley and basil.
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38
With machine running, gradually add enough half and half through the feed tube until the sauce is the consistency of whipping cream.
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39
Season to taste.
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40
Stir in chives just before serving.
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41
To serve: Dip mold in hot water.
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42
Loosen edges with the tip of a sharp knife and invert onto serving platter.
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43
Let stand at room temperature 45 minutes.
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44
Cut terrine into 1/2 to 3/4 inch wide slices, bracing end with wide spatula.
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45
Arrange on individual plates.
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46
Drizzle a little sauce around slice of mousse and serve remaining sauce separately, at table.
