MOUSSE OF SALMON AND SOLE

Here is a recipe that can be prepared a day ahead. One hour before serving, bake according to the directions. The combination of salmon and sole is divine.

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
4	Fillet	Main, Savoury	Bake, Other, Pan	Over 1 hour

Ingredients:

For the panada:

1/2 cup milk
1 tablespoon butter
1/2 cup flour
1 egg

For the mousse: -1 pound salmon fillet, boned and skinned -2 egg whites -1/4 cup cream, heavy or light -1/2 teaspoon salt -1/4 teaspoon ground white pepper -1/4 teaspoon ground nutmeg -1 dash Tabasco sauce -1 1/2 pounds fillets of sole

Method:

For the panada: In a heavy-bottomed saucepan, bring the boil the milk and butter. Remove the saucepan from the heat, add the flour at once, and mix with a wooden spoon until thoroughly blended. Put the saucepan over high heat, and cook stirring consta

For the mousse: Preheat oven to 400 degrees. Cut the salmon into chunks, put in a food processor, and process for 30 seconds. Add the cooled panada, egg whites, cream, salt, pepper, and nutmeg, and process until mixture is smooth - about 11/2 minute

Invert mold onto a serving platter. Spoon any juice from the platter into the sauce. Reduce the sauce to a medium consistency. Coat the salmon with the sauce, and garnish with fleurons and serve hot.