Shrimp And Salmon Mousseline With A Tomato Cream Sauce | Emerils.com

Ingredients

• 12 ounces shrimp, peeled and deveined
• 10 ounces salmon fillet, skin removed, and cut into 1/2-inch cubes
• 1 teaspoon chopped dill
• 1 teaspoon chopped tarragon
• 1/3 cup finely chopped shallots
• 2 large egg whites
• 1 1/2 teaspoons salt
• 1/2 teaspoon white pepper
• 2 cups heavy cream
• 3 tablespoons unsalted butter, melted
• TOMATO CREAM SAUCE:
• 2 tablespoons olive oil
• 1/2 cup finely chopped yellow onions
• 2 teaspoons minced garlic
• 2 1/2 cups chopped, seeded tomatoes
• 2 sprigs thyme
• 3/4 teaspoon salt
• 1/2 cup plus 2 tablespoons fish stock
• 1 tablespoon tomato paste
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons chopped parsley