Sole with Fish Mousse
- Small fillets of sole, one per person
- 100g white fish trimmings
- 2 Tbl brandy
- 4 Tbl cream
- white pepper
Place the fish trimmings into a food processor bowl. Process with the cream, brandy and seasoning to a paste.
Divide this paste between the number of servings. Place the blob of paste on the sole fillet and roll up. Try to achieve a ‘flat roll’ rather than a cigar shaped round roll.
Make the sauce and the garnish.
Garnish - Mushroom Duxelle
- 100g mushrooms
Process the mushrooms to a coarse consistency and place in a fry pan on the heat. Cook over a high heat, stirring. The mushrooms will shed a great deal of water. Cook so that the water/liquid largely evaporates. Season and set aside.
- ½ glass of white wine
- ½ lime
- 2 Tbl cream
- 50g butter cut into small cubes
In a small saucepan add the white wine and boil until it is reduced to about 2 tablespoons.
Add the juice of ½ a lime and bring to the boil. Add 2 tablespoons of cream and bring to the boil. Take off the heat and beat in 50g butter that has been cut into small cubes. Beat continuously until the butter is completely dissolved/melted.
To Cook the Fish
Cook the sole rolls on a greased baking sheet in a 180°C oven for 10 minutes.
Place a teaspoon of duxelle mixture on top of each roll and return to the oven for 2 minutes.
Place the sole rolls on plates and spoon over a little of the sauce. There is probably too much sauce, but you can’t really make less.
John Hawkesby’s wine suggestion
Green Point Yarra Valley 2006
Millton Clos de Ste. Anne 2006