Ingredients
- 1 ¼ pounds skinless, boneless sole fillets
- 3 or 4 very large leeks
- Salt, if desired
- 2 egg yolks
- 1 cup heavy cream
- ⅛ teaspoon freshly grated nutmeg
- 4 drops Tabasco sauce
- Freshly ground pepper
- 2 tablespoons butter
- 5 tablespoons fish broth (bottled clam broth diluted with a little water may be used as a substitute)
- 1 cup white butter sauce (see recipe)
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Nutritional Information
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Nutritional analysis per serving (6 servings)
555 calories; 52 grams fat; 31 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 14 grams protein; 219 milligrams cholesterol; 353 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Six servings
Preparation
- 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.
45 minutes
Dining and Cooking