Monkfish, Salmon and Sole Mousseline Recipe



Monkfish, Salmon and Sole Mousseline Recipes

Ingredients :

225g monkfish, boned

225g sole fillets

2 egg whites

2.5ml freshly grated nutmeg

250ml double cream

25g spinach

350g salmon fillet

salt and freshly ground white pepper

fresh dill, to garnish

Sauce

450g, tomatoes

Method :
  1. 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.
  2. Transfer to a large bowl and place in the fridge to chill for 10 minutes.
  3. Stir in the salt, pepper and grated nutmeg.
  4. Place the bowl over a bowl of ice.
  5. Beat in the cream, 15ml at a time, then chill for 30 minutes.
  6. The mixture should be firm enough to hold its own shape.
  7. Preheat the oven to 180C, Gas 4.
  8. Line 4 ramekins with greaseproof paper.
  9. Blanch the spinach leaves in a saucepan and refresh under cold water.
  10. Cut the salmon fillet horizontally into thin slices.
  11. Line the bases of the ramekins with a slice of salmon.
  12. Layer with spinach and mousseline mixture and finish with a layer of salmon.
  13. Cover with a piece of greaseproof paper with a pleat in the middle to allow for expansion.
  14. Place in a roasting tin and pour in boiling water to come half way up the sides of the ramekins.
  15. Bake for 20 minutes.
  16. Grill the tomatoes until the skins are blackened.
  17. Remove the skins and place the flesh in the food processor and purée.
  18. Season well with salt and freshly ground white pepper.
  19. Turn the warm mousseline out of the ramekins.
  20. 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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