Fish Mousse in a White Butter Sauce

Yield:	6 servings
Categories:

		FISH MOUSSE
50	g	Sole fillet; skinned
250	g	Peeled cooked prawns
1		Egg white
		Salt and freshly ground white pepper
		A little lemon juice
150	ml	Double or whipping cream
6	lg	Round lettuce leaves
		WHITE BUTTER SAUCE
3		Shallots; finely chopped
125	ml	White wine
125	ml	White wine vinegar
2	ts	Saffron threads
1	tb	Creme fraiche
250	g	Butter in small cubes; chilled
		GARNISH
2		Tomatoes; skinned, seeded and
		; diced
1	tb	Finely chopped chives