For the haddock mousse
- Poach the haddock until it is cooked.
- Soak the gelatine in plenty of cold water.
- Mix the still warm haddock with the chicken stock, cayenne pepper and lemon juice, add the drained gelatine and leave to cool to room temperature.
- Fold in the half-whipped cream.
- Allow to set in the refrigerator.
For the sponge cake
- Mix all the ingredients together and sift them through a fine sieve. Then pour the mixture into a siphon with 2 gas cartridges attached. Fill each cup 2/3 full and cook for 30 seconds in the microwave (500 W).
- Leave to cool and place in the freezer. Cut the cake into slices and dry them in the oven at 80°C.
For the dill cream
- Briefly cook the spinach with the dill in boiling water, plunge into ice water after cooking and drain. Gently mix with the other ingredients and finish with fresh dill and candied lemon zest.
- Garnish the crispy cake with a quenelle of haddock mousse, place a dab of dill cream on the side and finish with fresh dill sprigs.