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In this recipe sole fillets are filled with a farce made of fish, sour cream, milk, egg and cayenne pepper. It is fast to prepare and very elegant.
Served warm or cold with a few shrimp sauteed in garlic and garnished with fresh dill, this mousse makes a nice starter. Alternatively, you can serve it with pasta and maybe a garlic and white wine sauce and you have a wonderful full meal.
- 1 lb 9oz / 750g sole (or other mild fish) fillets
- ½ cup / 120ml sour cream
- ¾ cup / 180ml milk
- ½ tsp cayenne pepper
- 1 egg
- 2 tsp fresh dill, finely chopped
- ½ tsp salt (or to taste)
- ca. 2 tbsp butter
- Preheat oven to 350°F / 175°C.
- Grease 6 ramekins with butter.
- Trim sole fillets and wrap around the inside wall of the ramekins. Use about 10-13oz / 300-400g of the fillets.
- Combine the remaining fillets and the trimmings with the milk and puree with a stick blender. Stir in sour cream, egg yolk, cayenne pepper and salt. Mix well.
- Stir in chopped dill.
- Beat the egg white to stiff peaks. Carefully combine with the fish farce and distribute the mixture equally between the ramekins.
- Put a small piece of butter on top of each ramekin. Tightly cover ramekins with aluminum foil (see photo below).
- Set ramekins in hot water bath. Use an oven-proof pan; the water level should be about half the height of the ramekins.
- Bake in oven for 20 minutes.
- Remove from oven, let cool for a few minutes. Turn ramekins over on plates. The fish mousse should come out easily.
Preparation time ca. 1 hour.
Yields 6 servings.
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