(cont)

The dauphinoise potatoes can be prepared in advance and reheated at the last minute.

Pre-heat the oven to 170c/325f/gas 3. Lightly cook the onions and garlic in the butter until soft but do not allow to brown. Peel the potatoes and very thinly slice or alternatively use the thin slicing blade of a food processor. In an ovenproof dish layer up the potatoes and onions in alternative layers. Pour the cream into a bowl and beat in the egg together with the salt and pepper. Pour the mixture over the potatoes and sprinkle over the Parmesan cheese. Bake for around an hour or until the potatoes are tender and nicely browned.

Fillet the sea bass or ask your fishmonger to do it for you; reserve the head, bones and tails, placing these in a saucepan with the onion, carrot, celery & bouquet garni. Cover with the cold water and the glass of white wine and bring to the boil. Turn down and simmer for 30 minutes skimming off any scum that may surface. Strain through a sieve and place the fish stock in a clean saucepan and place to one side.

To prepare the salmon mousse place the salmon fillet (making sure there are no skin or small bones attached) into a food processor with the blending blade attached. Add the egg white and blend until smooth. Add the double cream, chopped tarragon, salt & pepper. Blend again until the cream thickens and the mousse is thick, don’t over-blend otherwise the mousse will curdle, split and will have an unpleasant texture when cooked. Finally add the shrimps and fold in with a spoon.

Place four of the sea bass fillets on a chopping board, making sure that all the fine bones have been removed. Divide the mousse mixture between the four fillets and spread evenly. Take the remaining four fillets (again making sure that all the bones have been removed) and place on top of the mousse to create a sandwich affect. Carefully wrap each of the stuffed fillets with cling film and place in a roasting tin. Bring the earlier fish stock to a boil and pour over the stuffed fillets. Place in a pre-heated oven 200c/400f/gas 6 for around 10 minutes until poached and the mousse is cooked through. Once cooked, remove the fillets from the stock and keep warm while the sauce is being prepared. Return the fish stock to the saucepan and boil vigorously until reduced to around 100ml. Add the double cream,