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
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
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
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
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