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Title: Monkfish & Salmon Mousse in Crust W/toamto Butter Sauce 1
Categories: Entree Seafood Salmon
Yield: 8 Servings

  Pate Brisee
2cAll-purpose flour -- * see
  Note
6ozUnsalted butter -- 1/2 inch
  Thick
1/8tsSalt
1/4tsSugar
1/3cWater -- approx
  Mousse
6ozSalmon fillet -- 1 inch
  Pieces
1 Egg
1/4cHeavy cream
1/4tsSalt
1/8tsFresh ground black pepper
1tbFresh dill -- chopped
  Fish & Spinach filling
4ozSpinach leaves -- washed and
  Trimmed
18ozMonkfish
1/4tsSalt
1/4 Fresh
  Tomato-Butter Sauce
12ozTomato -- 1 inch pieces
1/2cTomato sauce
1/4cWater
1/4tsSalt
1/4tsFresh ground black pepper
1/2tsSugar
2tbUnsalted butter
  Fresh ground black pepper
10ozFlour +
2tbFor rolling dough
6ozStick butter
18ozMonkfish filet
2 Tomatoes

Preheat oven to 450

For the dough: Place the flour, the cold butter slices, the 1/8 teaspoon salt, and the 1/4 teaspoon sugar in the bowl of a food processor. Pulse for about 10 seconds. Add the 1/4 cup water (+/- depending on flour dryness). Pulse for 10 more seconds. Dough may not be ball up yet. transfer to bowl & knead it till it can be gathered into a ball. Set aside, wrapped in plastic wrap & refrigerate

For the Mousse: Place the salmon pieces in the bowl of a food processor. Beat egg in small mixing bowl. Pour into bowl feeder (reserve about a tbsp for glaze later). Process for 10 seconds. While still running, add cream & process another 10 seconds. Add the 1/4 tsp salt and the 1/8 tsp pepper and process for 5-10 seconds more. Transfer mousse to mixing bowl, and stir in the dill. Set aside until ready to assemble

For the Filling: Place the damp (from washing) spinach leaves in a skillet, cook, covered for 4-5 min over medium to high heat, until spinach is wilted & most of the moisture has evaporated. Cool, uncovered.

Remove & discard the black flesh and sinews from the monkfish. The cleaned fillet should weigh about 1 lb and about 9 inches long & 1.5 inches thick. Butterfly lengthwise. Open like a book and lay flat.

Press cooled spinach to remove most of the remaining water & arrange them on the butterflied fish. Sprinkle with 1/4 teaspoon salt & pepper. Re-fold the fillet.

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