Trim the fish fillets and monkfish tail, place on a tray and chill in the freezer for 30 minutes: this will firm the flesh of the fish for slicing.
With a sharp filleting knife, slice the remaining fish fillets lengthways as thinly as possible, allowing 2 or 3 slices of each fish for each of 6 darioles or ramekins. Slice the scallops in half.
Brush the darioles with the melted butter. Inter-layer each dariole with the fish slices and the mousse, alternating each variety of fish and placing a scallop slice in the middle. When each dariole is full, seal with foil and with a fork prick several holes to ensure that steam escapes.
Place in a roasting tin holding enough hot water to reach halfway up the darioles.
© 1988 Keith Floyd estate. All rights reserved.