1. Put fillets through the finest blade of a food chopper or food processor. 2. Then rub through a fine sieve into a mixing bowl. 3. Gradually blend in egg whites, cognac, salt and cayenne. 4. Place bowl over cracked ice and begin to chill mixture. 5. Gradually blend in heavy cream with a wooden spoon until the mixture is smooth and creamy. 6. Stir in truffles. 7. Butter a 5-cup ring mold and spoon in fish mixture. Place mold into a pan filled with hot water to a depth of 2 inches. 8. Bake at 350 for 30 minutes or until the mold is set. 9. Meanwhile, make Sauce Madeira by melting butter in a heavy saucepan over medium heat. Stir in flour, salt and curry powder. Cook, stirring constantly for 2 minutes. 10. Blend in cream and cook, stirring constantly, until mixture boils. Beat egg yolks and VERY GRADUALLY stir in 1 cup of hot mixture so as not to cook the yolks. Return to saucepan and cook over low heat for 2 minutes. Stir in Madeira, truffles and parsley. This makes 2 cups sauce. 11. Unmold onto a heated platter and fill center with Sauce Madeira. ---------------------------------------------------------------------------
Nutrition
Ingredients
