Winter flounder paupiettes and mushroom mousseline

Ingredients

• 500 g (1 lb) winter flounder fillets
• 1 onion, diced
• 1 bouquet garni (bundle of aromatic herbs)
• 200 ml (⅘ cup) fish stock
• 2 egg yolks
• 200 ml (⅘ cup) light cream (15%)
• Salt and pepper to taste
• For the mousseline:
• 250 g (½ lb) winter flounder fillets
• 1 egg white
• 200 ml (⅘ cup) light cream (15%)
• Salt and white pepper
• For the mushroom purée:
• 200 g (7 oz.) mushrooms of choice
• 30 g (1 oz. or 2 Tbsp) butter
• 15 ml (1 Tbsp) lemon juice

Preparation

For the mousseline

For the mushroom purée

For the paupiettes