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

		Pate Brisee
2	c	All-purpose flour -- * see
		Note
6	oz	Unsalted butter -- 1/2 inch
		Thick
1/8	ts	Salt
1/4	ts	Sugar
1/3	c	Water -- approx
		Mousse
6	oz	Salmon fillet -- 1 inch
		Pieces
1		Egg
1/4	c	Heavy cream
1/4	ts	Salt
1/8	ts	Fresh ground black pepper
1	tb	Fresh dill -- chopped
		Fish & Spinach filling
4	oz	Spinach leaves -- washed and
		Trimmed
18	oz	Monkfish
1/4	ts	Salt
1/4		Fresh
		Tomato-Butter Sauce
12	oz	Tomato -- 1 inch pieces
1/2	c	Tomato sauce
1/4	c	Water
1/4	ts	Salt
1/4	ts	Fresh ground black pepper
1/2	ts	Sugar
2	tb	Unsalted butter
		Fresh ground black pepper
10	oz	Flour +
2	tb	For rolling dough
6	oz	Stick butter
18	oz	Monkfish 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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