Difficulty:[usr 2]
Bring the court-bouillon to the boil. Poach 500 g of dogfish fillets for 5 minutes, simmer then leave to cool in the court-bouillon.
Clean the leeks then tie them in bunches. Cook them for 10 minutes in salted boiling water. Cool and drain, then split in half lengthwise.
Cut the raw dogfish fillets into pieces. Mix them in a robot in small pulses. Fold in the egg whites, working the mixture until it is light and firm at the same time. Season with salt, white pepper and nutmeg. Put in the fridge for 15 minutes. Then add the cold cream little by little, working the preparation on a bed of crushed ice.
Preheat the oven to th 6 (180°C). In a buttered terrine, alternate the mousse with the drained dogfish fillets and the leeks. Sprinkle with chopped chives and parsley between each layer. Bake for 45 minutes in a bain-marie in the hot oven. Let cool completely before serving in the terrine.
As an accompaniment, serve a vinaigrette of spices.
