Peel the carrots. With a vegetable peeler, thinly slice lengthwise. Set aside 4 beautiful and wide strips of carrots. cut the others into matchsticks. Cook them together for 5 minutes in salted boiling water. Cool them and drain them.
Cut the redfish fillets into pieces. Mix them in the food processor in short pulses. Gradually add the egg whites while continuing to mix.
Put this preparation in a salad bowl. Season with salt, pepper and nutmeg. Reserve in the refrigerator for 15 minutes. Then place the bowl in another container of ice cubes. Add the very cold cream (30 cl), spoonful by spoonful, working the preparation vigorously with a wooden spoon. Salt if necessary.
Preheat the oven to tea. 6 (180°). Arrange the large carrot strips on the walls of 4 buttered ramekins. Fill them with the scorpionfish mousse. Cover with a sheet of parchment paper. Place them in a boiling bain-marie, then slip into the oven.
Bake for 20 minutes.
At the end of cooking, prepare the sauce:heat the orange juice with the peeled and finely chopped ginger, then add the butter while whisking and finally, the cream. Add salt and pepper. Add the finely chopped chives.
To serve, unmold the rascasse mousselines. Reheat the remaining carrot sticks by placing them in a pot of boiling water for 1 minute.
Drain them and decorate the mousselines. Surround with the sauce and serve.
