Mousse De Turbot from the Plaza Hotel

• 1 12 lbs fillets of sole or 1 12 lbs filet turbot
• 3 egg whites
• 14 cup cognac
• 1 teaspoon salt
• 1 dash cayenne
• 1 12 cups heavy cream
• 3 tablespoons chopped truffles
• 2 tablespoons kerry irish gold sweet butter
• 2 tablespoons flour
• 12 teaspoon salt
• 13 teaspoon curry powder
• 2 cups light cream
• 2 egg yolks
• 2 tablespoons madeira wine
• 1 tablespoon chopped truffle
• 1 tablespoon chopped parsley

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.
8. Place mold into a pan filled with hot water to a depth of 2 inches.
9. Bake at 350 for 30 minutes or until the mold is set.
10. Meanwhile, make Sauce Madeira by melting butter in a heavy saucepan over medium heat.
11. Stir in flour, salt and curry powder.
12. Cook, stirring constantly for 2 minutes.
13. Blend in cream and cook, stirring constantly, until mixture boils.
14. Beat egg yolks and VERY GRADUALLY stir in 1 cup of hot mixture so as not to cook the yolks.
15. Return to saucepan and cook over low heat for 2 minutes.
16. Stir in Madeira, truffles and parsley.
17. This makes 2 cups sauce.
18. Unmold onto a heated platter and fill center with Sauce Madeira.

egg whites, cognac, salt, cayenne, heavy cream, truffles, kerry irish gold sweet butter, flour, salt, curry powder, light cream, egg yolks, madeira wine, truffle, parsley

Taken from www.food.com/recipe/mousse-de-turbot-from-the-plaza-hotel-402818 (may not work)