Method :
- In a food processor fitted with a
metal blade, chop the monkfish and sole with the egg whites until
the mixture is smooth and firm.
- Transfer to a large bowl and place
in the fridge to chill for 10 minutes.
- Stir in the salt, pepper and
grated nutmeg.
- Place the bowl over a bowl of ice.
- Beat in the cream, 15ml at a time,
then chill for 30 minutes.
- The mixture should be firm enough
to hold its own shape.
- Preheat the oven to 180C, Gas 4.
- Line 4 ramekins with greaseproof
paper.
- Blanch the spinach leaves in a
saucepan and refresh under cold water.
- Cut the salmon fillet horizontally
into thin slices.
- Line the bases of the ramekins
with a slice of salmon.
- Layer with spinach and mousseline
mixture and finish with a layer of salmon.
- Cover with a piece of greaseproof
paper with a pleat in the middle to allow for expansion.
- Place in a roasting tin and pour
in boiling water to come half way up the sides of the ramekins.
- Bake for 20 minutes.
- Grill the tomatoes until the skins
are blackened.
- Remove the skins and place the
flesh in the food processor and purée.
- Season well with salt and freshly
ground white pepper.
- Turn the warm mousseline out of
the ramekins.
- Garnish with dill and serve with
the tomato sauce.
This attractive dish makes an ideal
lighter alternative for a festive meal.
Cooking Tip - You buy the tail part of
the monkfish, which consists of a central cartilage and two fillets. The
dark outer skin has usually been removed. The thin membrane has to be
cut off by the cook. Cut away from the flesh with a sharp knife and pull
off.
Serves 4
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