Talk about serendipity! I opened a cookbook this morning, one I rarely ever go to, "McClain's North American Fish Cookery",and out fell an old recipe from the Culinary Institute of America that I had gotten at one of their open house days about 30 years ago.
1-1/2 lb pike (other white fish will do, but pike is best)
2 sea scallops
2-1/2 oz. white bread diced
5 egg whites
1/2 qt. heavy cream
1/2 tsp. paparika
1/2 tsp. coriander
Cayenne to taste
Salt and white or black pepper
1/2 lb. scallops, chopped into 1/2 inch pieces
1/2 lb. tiny shrimp or larger shrimp cut into 1/2 inch pieces
1/2 lb. crab meat
1/4 cup pistacio nuts , chopped
1 TBLSP. chopped parsley
(truffels if you can afford them)
1 . Combine the bread and egg whites with 1/2 C. heavy cream - chill.
2. Puree the chilled fish in a food processor with one ice cube.
3. Add the bread and cream mixture to the fish puree and mix well.
4. Add seasonings and remainder of heavy cream (very slowly) and mix well.
5. Mix in the garnish ingredients gently by hamd.
6. Stuff into sausage casings.
7. Blanch in 160 degree water to internal temperature of 150 degrees.
8. Shock in ice water and refrigerate.
Serve poached, sauteed , or grilled with sauce Bearnaise - or whatever you like.