Les Chefs de France Seafood Galette

Source: Les Chefs De France At Epcot

Yield: 8 servings

8 ounces grouper
Salt and pepper to taste
2 egg whites
4 cups heavy cream, divided
1/2 ounce (1 tablespoon) Dijon mustard
6 drops hot sauce
8 drops Worcestershire sauce
2 tablespoons chopped chives
1 tablespoon chopped cilantro
4 ounces lobster, chopped
8 ounces each salmon, shrimp, crab meat, chopped
Melted butter for ring molds
Olive oil for saut