Witch Flounderwith Prawn Mousseline

Fillet the whole flat fish as shown in the video, keeping the skin on the top fillet and removing any bones.

Place the peeled, ice‑cold shrimp in a food processor and pulse for 10–15 seconds until coarsely chopped.

Add the double cream, large egg white, butter, crème fraîche, salt, a pinch of cayenne pepper, lemon zest to taste, and a splash of white wine to the processor; pulse until the mixture is completely smooth.

Pass the mousse through a fine‑mesh sieve to remove any remaining bits and achieve a silky texture.

Transfer the strained prawn mousse into a piping bag fitted with a wide tip.

Pipe the mousse onto the flesh side of the opened fish fillets, spreading it evenly.

Fold the top fillets over the mousse, sealing the fish like a pocket.

Place the assembled fish on a sheet of baking paper in a shallow baking dish, cover tightly with foil or a lid, and braise in a pre‑heated oven at 250°F for 20–25 minutes until the fish is tender and the mousse is set.

Remove from the oven, let rest for 2 minutes, then carefully transfer to serving plates.

Serve immediately, optionally accompanied by a glass of champagne.