Difficulty: Intermediate
Bring the court-bouillon to a boil. Poach 500 g of the dogfish fillets for 5 minutes, then simmer and let cool in the bouillon.
Clean the leeks, tie into bunches, and cook for 10 minutes in salted boiling water. Cool, drain, and split lengthwise.
Cut the remaining raw dogfish fillets into pieces and pulse in a food processor. Gradually fold in the egg whites until the mixture is light yet firm. Season with salt, white pepper, and nutmeg. Refrigerate for 15 minutes, then incorporate the cold cream gradually while working over crushed ice.
Preheat the oven to 180°C (gas mark 6). Butter a terrine dish and layer the mousse with the poached, drained dogfish fillets and leeks. Sprinkle chopped chives and parsley between layers. Bake in a bain-marie for 45 minutes. Cool completely before serving from the terrine.
Pair with a spiced vinaigrette for the perfect accompaniment.
