Sole Mousse In Leeks Recipes

DOVER SOLE WITH LEMON, DILL AND LEEKS

Steps:

• Preheat oven to 425F
• Place sliced potatoes and leeks in a medium bowl and toss with olive oil, salt, pepper and lemon zest. Place on a parchment lined sheet-pan in a single layer in the oven. Bake for 20 minutes, tossing halfway through.
• Add the fish to the same bowl, drizzle with oil, salt, pepper and remaining lemon zest and toss to coat all sides. Set aside.
• Make the dill oil by mixing ingredients together in a small bowl.
• Once the potatoes are fork tender ( after about 20 minutes) lay the fish over top and place it back in the oven.
• Bake for 8-10 minutes or until fish is cooked to desired doneness.
• Divide the leeks and potatoes among two bowls, top with the fish and spoon the flavorful dill oil over top. Scatter with fresh dill sprigs or dill blossoms.

SOLE STEAMED WITH TOMATO-LEEK SAUCE

Steps:

• Heat the olive oil in a skillet with a lid over medium heat. Stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. Pour in the white wine, and bring to a simmer, then add the tomatoes, chicken broth, thyme, and dill weed. Simmer, uncovered, until the liquid reduces to half.
• Lay the sole filets on top of the vegetables, and cover the skillet. Cook until the fish is opaque, and flakes easily with a fork, about 10 minutes. Ladle the sauce over the sole to serve.

SCALLOP AND SOLE MOUSSELINES

Steps:

• Rinse scallops and sole and pat dry, then purée in a food processor until very smooth. Force purée through a fine-mesh sieve into a metal bowl, scraping bottom of sieve as needed.
• Set metal bowl in a larger bowl of ice and cold water, then add egg white to purée and stir vigorously with a wooden spoon or rubber spatula until well combined. Add cream 2 tablespoons at a time, stirring after each addition until incorporated. (Mousseline should be the consistency of soft mashed potatoes; if it becomes runny or separates, stop adding cream and chill mixture, covered - still in ice bath - until firmer, about 30 minutes. Then continue adding cream.) Cover bowl and chill mixture 8 hours.
• Put oven rack in middle position and preheat oven to 350°F.
• Cut out 10 rounds of parchment paper to line bottoms of molds and 10 rounds to line tops of molds, using 1 timbale mold as a guide. Brush molds with some melted butter and line bottom of each with a round of parchment. Chill molds 5 minutes (to set butter), then brush paper and sides of molds again with more melted butter.
• Stir salt, pepper, nutmeg, chives, and dill into mousseline, then divide among molds (they will be about two-thirds full). Rap molds on counter once or twice to settle mixture, then put a buttered parchment round, buttered side down, on surface of each mousseline. Put molds in an 8-inch square or round baking pan (2 inches deep) and bake in a hot water bath in oven until mousselines are just set and springy to the touch, 20 to 25 minutes.
• Cool mousselines in molds on a rack until warm, about 10 minutes, then invert onto a large plate and pat dry with paper towels before transferring to soup bowls.

FILLET OF SOLE WITH LEEK SAUCE

Steps:

• In a microwave-safe glass casserole microwave the butter at high power (100%) for 1 minute, or until it is melted. Stir in the leeks and salt to taste and microwave the mixture, covered with the lid, at high power (100%) for 10 minutes, or until the leek is tender. Transfer the leek mixture to a saucepan and add the wine. Season the sole with salt and pepper and fold the fillets, skinned sides in, into thirds. Arrange the fillets in the casserole and microwave them, covered with lid, at high power (100%) for 3 minutes, or until they just flake. While the fish is cooking, boil the leek mixture until almost all the liquid is evaporated. Transfer the fish with a slotted spatula to heated plates and keep it warm, covered with foil. Add the fish liquid remaining in the casserole to the leek mixture and boil the mixture until the liquid is reduced by half. Add the cream and boil the mixture, stirring, until the sauce is thickened slightly. Season the sauce with the lemon juice and salt and pepper, spoon it around the fish, and garnish each serving with the parsley.

LEEK MOUSSE

Steps:

• Trim the ends of the stalks of the leeks and remove any tired leaves. Set one leek aside. Rinse the remaining leeks thoroughly then chop them into half-inch pieces by hand or with a food processor. Carefully rinse the leeks. Cut the whole leek vertically into four pieces and wash carefully. Set aside.
• Heat the butter in a casserole. Add the leeks a couple or so at a time - they will reduce as they cook -and saute until soft. Season with salt and pepper.
• Puree the leeks in a food processor with the creme fraiche until smooth. Add the nutmeg and correct seasoning.
• Meanwhile cook the remaining quartered leek in the casserrole until soft. Set aside for decoration.
• Place the leek puree in a warm serving bowl. Arrange the long pieces of leek in a spoke-like fashion across the top.

SOLE MOUSSE IN LEEKS

Steps:

• Preheat oven to 400 degrees.
• Cut the sole into one-inch cubes and chill well.
• 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.
• 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.
• 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.
• 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.
• 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.
• Cover closely with aluminum foil and bring to the boil on top of the stove. Place in the oven and bake 15 minutes.
• Transfer the stuffed leeks to a serving dish. Spoon the butter sauce over and sprinkle with black pepper. Serve hot.