Heat oven to 350° F.
Cube grouper. Place in the work bowl of a food processor. Add salt and freshly ground pepper to taste. Process until smooth. Add egg whites. Process until well-incorporated. With the machine running, add 3 cups cream in a steady stream.
Add grouper mixture to mixing bowl. Add mustard, hot sauce, Worcestershire sauce, chives and cilantro. Add chopped salmon, lobster, shrimp and crab meat. Butter 8 (6-ounce) ring molds. Fill with seafood mixture. Bake 20 minutes.
Sauté shallots in butter. Add red-wine vinegar, white wine and chopped tarragon to a sauté pan. Let cook until reduced in volume by two-thirds. Add 1 cup heavy cream and bring to a boil. Let reduce in volume to half. Add salt and pepper to taste. With mixture simmering, add butter in small pieces. Using a hand-held mixer, whip the sauce right in the pan to give the mixture a smooth, white, foamy consistency.
Heat olive oil in a sauté pan. Pan-fry baked galettes until golden on both sides. Place galettes on plates. Add sauce. Garnish as desired.Makes 4 Source: