Title: Monkfish & Salmon Mousse in Crust W/toamto Butter Sauce 2
Categories: Entree Seafood Salmon
Yield: 8 Servings

Con't

Roll the dough to form a rectangle about 12x18. Spread 1/2 the mousse in the center, then arrange fillet on top. Spread remaining mousse on top and around the fish.

Moisten the dough along th 12 inch side, then join the sided of the dough together on top, pressing gently along the seam so the overlapping edges stick together. Trim off and reserve any excess dough. Fold the ends of the dough, leaving one end longer and molding it to resemble a fish tail. Trim off and reserve any excess dough.

Transfer the rolled 'fish' to a lightly floured jelly roll pan so the dough seams are underneath. Use the dough trimmings to make the eyes and create fins on the fish. Use the reserved tablespoon of beaten egg to brush the top and sides of the fish. Then using the tines of a fork, make scalelike designs on the fish.

Place the fish in the 450 degree oven for about 30 minutes to lightly brown the dough, then reduce to 350 degrees and cook for another 15 minutes, for a total cooking time of 45 minutes

Meanwhile make the tomato-butter sauce. bring the tomatoes, tomato sauce and th e 3/4 cup water to a boil in a saucepan. reduce the heat to low, cover and boil gently for 5 minutes. Transfer the sauce to a bowl, and emulsify with a hand blender. Add the 1/4 teaspoon sugar and the butter, blending mixture until smooth. This should yield 2 1/4 cups.

Let the fish rest on the pan for 10 minutes before slicing and serving it. Serve one thick slice per person, adding some of the sauce.

Should the dough crack while backing or cutting the fish, sponge up any of the juices that seep out with paper towels

Recipe By : Jacques Pepin's Kitchen: Cooking with Claudine From: Whess@rmi.Net (William R. Hess)

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