Turban of Fish Mousse with Crayfish

Name: Turban of Fish Mousse with Crayfish
Yield: Serves 6
Ingredients: 300 ml/½ pint double cream; sprigs of fresh dill; 24 live crayfish; 300 ml/½ pint crayfish sauce; 6 large spinach leaves; 1.2 litres/2 pints court bouillon; A little nutmeg; freshly ground white pepper; 1 egg white; ¾ tsp salt; 25 ml/1 fl oz dry sherry; About 200 ml/7 fl oz double cream; 225 g/8 oz fillet of monkfish, trimmed

Preparation info

Serves
6

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Although this recipe is quite time-consuming, these light rings of mousse provide a first course worthy of any table. Be careful when removing them from their moulds as they are quite fragile.

Ingredients

225 g/8 oz fillet of monkfish, trimmed
¾ tsp salt

Starter
Pescatarian
Gluten-free

Method

Preheat the oven to 190°C/375°F/Gas Mark 5.

For the mousse, cut the monkfish up into small pieces, then place in a food processor or blender and process until smooth. Add the salt and egg white and process again until it stiffens. Rub the fish through a sieve i