Steamed Crayfish Mousse Wrapped in Lettuce

• 30 live crayfish
• 225 g/8 oz fillet of monkfish, trimmed

To make the mousse, cut the monkfish up into small pieces and blend in a food processor or blender until smooth. Add the salt and egg white and process again until it stiffens. Rub the mixture through a sieve into a bowl set on crushed ice. Gradually add half the cream then put the mixture in the refrigerator until needed.

Bring the court bouillon to the boil. Remove th