Fish and shrimp mousse

00167 GILTHEAD STUFFING INGREDIENTS for 4 PEOPLE 300 g gilthead seabream fillets, 4 large shrimp, egg white to brush, a dl of fresh cream, salt, white pepper, Preheat oven to 95ø.

For the crispy shrimp, shrimp heads private and shells and cut them in half lengthwise without separating them.

On your aluminum foil, cover it with a sheet of kitchen foil and appiattiteli gently with a mallet.

Remove the foil, brush with the egg white and place them in a ventilated oven for 3 hours.

Cut the fillets of sea bream and put them into the mixer.

Add salt and pepper then blend for a few seconds by pouring the cream slowly until obtaining a cream soda.

Divide the filling into two parts and put them at the center of two squares of foil, then took the flaps, exit at sachet.

Stops with the thread.

Cook in steam for about 15 minutes when cooked and let cool.

Serve by placing the filling between two crunchy shrimp.

SHRIMP STUFFING INGREDIENTS for 4 PEOPLE 500 g of prawns, a fillet of sea bream of about 250 g, a dl of fresh cream, salt prepare shrimp stuffing as that of sea bream.

Spread half stuffing on a rectangle of film and close it by forming a strip of the same size of fillet of sea bream and lean the same thread.

Cover with the remaining shrimp filling, wrap the whole thing with foil and cook for about 20 minutes, then let cool.

Divide into two pieces and serve with the shrimp mousseline prepared with shells.

SHRIMP MOUSSELINE INGREDIENTS for 4 PEOPLE the shells of shrimp, 2 cl extra virgin olive oil, 15 g of butter, one cup of water, an onion, a tomato, a clove of garlic, leek, salt Peel the tomatoes, remove the seeds and slice it coarsely.

Clean onion, garlic and leek and slice them.

In a saucepan heat the oil, place the prawns and heat over high heat.

Add the tomato, onion, garlic, leek and water.

Cover and cook at low heat covered for about an hour.

Spend everything in the Blender, retrieving the tasty broth and narrowed that forms.

Add a knob of butter, add salt and let thicken the mousseline gently until sailing the spoon.