Witch flounder with lobster mousseline under a seaweed sauce

Ingredients

• 800 g (1 ¾ lb) witch flounder fillets
• 200 g (7 oz.) lobster meat, cooked
  
• 1 egg white
  
• 400 ml (14 oz.) heavy cream (35%)
• 400 ml (14 oz.) white wine
• 3 dried shallots, chopped
• 500 ml (2 cups) fish stock
• 30 g (2 tsp) dried seaweed
• 1 lemon (juice)
• Salt and pepper to taste

Preparation

• Purée lobster meat in a food processor. Incorporate the egg white and half the cream. Strain the filling and set aside.
• Make an incision down the middle of each flounder fillet and lift up the edge to make a small pocket; salt and pepper. Transfer the filling into a pastry bag with a fluted tip and pipe out into the fillets.
• Lay the fillets in a baking dish. Add wine and shallots. Cover with aluminum foil and bake in oven at 180°C (350°F) for 7 to 10 minutes. Remove the fillets from the dish and keep warm.
• Combine the cooking liquid from the fillets with fish stock and reduce. Pass through a conical strainer (chinois) or a fine-meshed sieve. Heat the remaining cream in a pot and reduce by half. Mix the reduced cream together with the reduced liquid.
• Soak the seaweed in water for 2 hours, pat dry and add to sauce together with lemon juice.
• Place three fillets on each plate, then drizzle with hot sauce.