Rolled Fillets of Sole with Salmon Mousseline recipe
ingredients
8 lemon sole fillets
1 tablespoon fromage blanc
1 tablespoon fromage blanc
for the mousseline
8 oz (250 g) fresh salmon, cut into cubes
Pinch of salt, freshly ground black pepper
Pinch of grated nutmeg
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
1 egg white
Pinch of salt, freshly ground black pepper
Pinch of grated nutmeg
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
1 egg white
to poach
5 fl oz (150ml) good dry white wine
5 fl oz (150ml) fish stock
5 fl oz (150ml) fish stock
method
1. First make the mousseline. Place the salmon in the bowl of a food processor and whizz for 30 seconds.
2. Now add a pinch of salt and freshly ground black pepper, a pinch of nutmeg, the cream and egg white and process for a further 20 seconds.
3. Alternatively, mince the salmon very finely and thoroughly beat in the seasoning, cream and egg white.
4. This is a laborious method, and slightly rougher texture is achieved.
5. Put the mousseline mixture into a bowl and chill for 1 hour.
6. Trim the sole fillets if necesary, then wash them and pat dry with kitchen paper. Spread each lightly scored fillet generously with the mousseline.
7. Roll them from the head to the tail end and place them in a poaching pan just wide enough to hold all the fillets snugly so that they do not unroll as they poach.
8. Carefully pour in the dry white wine and fish stock so that it almost covers the fillets, bring it up to just under simmering point, cover the pan and poach for 10 to 12 minutes or until the fish is cooked.
9. For the best results, cover the poaching pan loosely with a sheet of lightly greased greaseproof paper punched with a few tiny holes.
10. Transfer the fillets to a warmed platter.
11. Now boil down the poaching liquid to thicken and reduce by half.
12. Take off the heat and whisk in 1 tablespoon fromage blanc. Pour over and around the fillets.
13. If you are serving asparagus as an accompaniment, arrange a decorative criss cross border of spears around the edge of the fish platter.
2. Now add a pinch of salt and freshly ground black pepper, a pinch of nutmeg, the cream and egg white and process for a further 20 seconds.
3. Alternatively, mince the salmon very finely and thoroughly beat in the seasoning, cream and egg white.
4. This is a laborious method, and slightly rougher texture is achieved.
5. Put the mousseline mixture into a bowl and chill for 1 hour.
6. Trim the sole fillets if necesary, then wash them and pat dry with kitchen paper. Spread each lightly scored fillet generously with the mousseline.
7. Roll them from the head to the tail end and place them in a poaching pan just wide enough to hold all the fillets snugly so that they do not unroll as they poach.
8. Carefully pour in the dry white wine and fish stock so that it almost covers the fillets, bring it up to just under simmering point, cover the pan and poach for 10 to 12 minutes or until the fish is cooked.
9. For the best results, cover the poaching pan loosely with a sheet of lightly greased greaseproof paper punched with a few tiny holes.
10. Transfer the fillets to a warmed platter.
11. Now boil down the poaching liquid to thicken and reduce by half.
12. Take off the heat and whisk in 1 tablespoon fromage blanc. Pour over and around the fillets.
13. If you are serving asparagus as an accompaniment, arrange a decorative criss cross border of spears around the edge of the fish platter.
serving amount
serves 4
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