Fish Turban With Scallops

1 ½ pounds hake or halibut
Well-flavored court-bouillon
1 ¼ cups milk
4 cups freshly grated breadcrumbs
4 egg yolks
6 tablespoons heavy cream
4 egg whites
Salt, freshly ground black pepper and cayenne pepper
Butter
Scallops, crab, shrimp or mussels

Poach fish in a well-flavored court-bouillon until flesh flakes easily with a fork; remove from court-bouillon and drain. Remove skin and bones, and flake fish. Bring milk to a boil; pour over fresh breadcrumbs and mix well with flaked fish; pound in a mortar until smooth. Add egg yolks and cream and mix well into mixture. Beat egg whites until stiff and fold gently into fish mixture. Season to taste with salt, freshly ground black pepper and a pinch of caynne. Spook mixture into a buttered ring mold; place mold in a pan of boiling water and bake in a slow oven (325° F.) for 1 hour, or until turban is firm. To serve: unmold turban onto a heated serving dish and fill ring with curried scallops, crab or shrimp, or more simply mussels in a lightly curried cream sauce. Serves 6 to 8.

Publishers GROSSET & DUNLAP New York, © Robert Carrier 1967

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