Monkfish Mousse with Tomato Gelée and Salsa

from Bite Size: Elegant Recipes for Entertaining

adapted by Dick Lonergan

makes 10 small tastes

Tomato Gelée

5 medium tomatoes, peeled and seeded

1/2 envelope (1 teaspoon) unflavored gelatin

1 1/2 teaspoons concentrated tomato paste

fine sea salt

freshly ground white pepper

Monkfish Mousse

1 cup whole milk

5 ounces monkfish fillet (make sure all bones are removed)

1/4 cup heavy cream

Salsa

3 plum tomatoes, peeled, seeded and diced

1/8 cup red onion, diced

1 small jalapeño pepper, seeded and finely diced

1 1/2 teaspoons chopped cilantro

juice of 1/2 lime

To make the tomato gelée: Place the tomatoes in a blender and purée until smooth. Place a clean linen towel over the top of a tall container; secure the towel with a rubber band, making sure that the middle of the towel hangs below the rim of the container. Pour the tomatoes into the towel, so that their juice is strained into the container. Refrigerate the container, letting the tomatoes drain for at least 8 hours (or overnight).

The next day, discard the tomato pulp left in the towel. Measure the tomato liquid; if there is more than 1 cup, you will have to add proportionally more gelatin and tomato paste. Place the tomato liquid in a small saucepan and sprinkle the gelatin over it. Let it sit for 4 to 5 minutes. Then stir in the tomato paste and bring to a simmer over medium heat to dissolve the gelatin. Season with salt and pepper. Remove from heat and transfer the mixture to a glass measuring cup. Chill in the refrigerator until cool, about 15 minutes. Do not let
it become firm.

Place 10 cordial glasses on a tray. Divide the mixture evenly, filling each of the glasses about 1/3 full (about 2 tablespoons each). Refrigerate until the gelée sets completely, at least one hour, or up to one day.

To make the monkfish mousse: Heat the milk over medium high heat in a medium saucepan. Add the monkfish and poach until cooked, 3 to 4 minutes. Remove the skin and move the fish to a plate to let cool. Discard the milk. Once cool, blend the fish in a food processor until smooth.

Whip the cream until it forms soft peaks. Fold the whipped cream into the monkfish purée and season with salt and pepper. Place the monkfish mousse into a resealable plastic bag and cut a 1/4-inch opening in the corner (or just use a pastry bag). Pipe the monkfish mousse on top of the tomato gelée, dividing it
evenly among the glasses. Refrigerate until ready to serve.

To make the salsa: Mix the diced tomatoes, red onion, jalapeño, cilantro and lime juice in a bowl. Season with salt and pepper.

When ready to serve, place 1/2 tablespoon of the tomato salsa on top of the monkfish mousse in each one.

I couldn’t find monkfish, so I used halibut cheeks. This recipe is a lot of work, but it is very unusual, pretty and especially tasty.