| Combine the whiting fillets and the egg yolks
in an electric mixer. Little by little, mix in 14 ounces of sour cream,
salt, pepper and nutmeg. Cut the fish fillets into thin ribbons. Butter
a Charlotte mould and fill with alternate layers of fish paste and fish
ribbons, ending up with a layer of fish paste. Pack down. Bake in a hot
oven (400F), placing the mould in a bain-marie, for about 40 minutes. Check
the baking with the tip of a knife, it should come out of the flan clean.
The cream: Pick the leaves off the cress and wash them several times. Blanch
them in boiling water for 1 minute. Drain. Freshen under running water.
Drain again. Blend the leaves in an electric mixer. Pour into a saucepan
and bring to the boil so that they lose all the water. Add the cream and
heat. Salt, pepper. Turn out the flan onto a deep dish. Coat with the sauce
or serve the sauce in a gravy boat.
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Ingredients:
14 oz whiting fillets 1 1/3 lbs fine fish fillets (sea bream, sea bass, lemon sole, etc.) 1 2/3 cups cream 2 egg whites salt, pepper nutmeg Sauce:
Preparation Time 20 mn
Tip France (Ile-de-France) Wine:
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