Roasted Fish With Leeks and Olive Salsa Verde
Sole Mousse in Leeks
- Total Time
- 45 minutes
- Rating
- Notes
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Ingredients
- 1¼pounds skinless, boneless sole fillets
- 3 or 4very large leeks
- Salt, if desired
- 2egg yolks
- 1cup heavy cream
- ⅛teaspoon freshly grated nutmeg
- 4drops Tabasco sauce
- Freshly ground pepper
- 2tablespoons butter
- 5tablespoons fish broth (bottled clam broth diluted with a little water may be used as a substitute)
- 1cup white butter sauce (see recipe)
Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Cut the sole into one-inch cubes and chill well.
- Step 3
You will need 12 large outer leaves of leeks, the larger the better. Remove the leaves from the leeks and rinse thoroughly. Drop the leaves into a kettle of boiling water and add salt to taste. Let simmer two minutes and drain. Run cold water over the leaves until well chilled. Drain. Pat dry on clean toweling.
- Step 4
Put the sole into the container of a food processor or blender. Start blending. Add the egg yolks while blending. Gradually add the cream, nutmeg, Tabasco sauce, salt and pepper to taste.
- Step 5
Open up the leek leaves and arrange them on a flat surface. Neatly trim off the top and bottom of each leek to make a rectangle about nine inches long.
- Step 6
Add a mound of the mousse mixture (about three tablespoons) near the base of each leek leaf. Roll up each to enclose the mousse neatly and compactly.
- Step 7
Butter a metal baking dish (a dish that measures about 14 inches by 8 inches) and arrange the rolls, seam side down, on the dish. Dot the rolls with any remaining butter. Pour the fish broth over all.
- Step 8
Cover closely with aluminum foil and bring to the boil on top of the stove. Place in the oven and bake 15 minutes.
- Step 9
Transfer the stuffed leeks to a serving dish. Spoon the butter sauce over and sprinkle with black pepper. Serve hot.
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