Fish Mousseline with Sauce Nantua

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Sauce Nantua:

2 tablespoons butter

1 carrot, finely chopped

1 onion or 2 shallots, very finely sliced

8 ounces/250 g raw shrimp or crayfish with shells and heads on

2 tablespoons Cognac

1/2 cup/125 ml dry white wine

1 1/2 cups/375 ml fish stock

2 teaspoons tomato paste

Pinch cayenne pepper

Pinch paprika

1 bay leaf

1 fresh thyme sprig

1 1/4 cups/300 ml heavy cream

Salt and pepper

Fish:

12 ounces/330 g pike fillets, scallops or other light fish like sole or haddock, chilled

1 cup/250 heavy cream, chilled

1 egg

2 generous handfuls finely chopped fresh parsley or tarragon

Salt and pepper