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1
Preheat oven to 350u00b0F.
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2
Butter 9x5 inch loaf pan and line with parchment paper and butter the paper.
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3
Chop pistachio nuts and reserve.
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4
Cut fish into 1 inch cubes. Pat dry if needed. Add to food processor and process with 8 to 12 pulses until the fish is finely chopped. Add Cognac and egg whites and puree it all.
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5
With machine running, add cream slowly through feed tube. Scrape down sides once or twice. Do not overprocess. Add salt, pepper, ginger and nutmeg. Process until blended.
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6
Add nuts and truffles with spatula, gently.
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7
Transfer mix to prepared pan and cover with a piece of buttered parchment.
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8
Place in a larger pan filled with boiling water that comes halfway up the sides of the pan.
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9
Bake 30-40 minutes or until mousse mix fells firm to the touch.
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10
Rest 5 minutes.
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11
Prepare Beurre Blanc by placing stock and tarragon in a small saucepan and cook on high until reduced to about 2 tablespoons.
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12
Add whipping cream and reduce again to about 1/2 cup. Add butter and cook until melted.
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13
Keep warm until ready to serve.
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14
Add any liquid on top of terrine to the Beurre Blanc.
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15
Before inverting onto a serving platter.
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16
To serve, place a circle of the sauce on each plate. Cut a slice of terrine and place in the center of the plate.
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17
Place a dab of caviar on each slice and garnish with parley and tomato rose.
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18
If serving cold, refrigerate before turning out of pan.
