Decorative and delicious to serve at a dinner party, Uchaud Fish Mousse with Sole is an adaptation of a French dish. It may be served with petits pois and boiled new potatoes.
6-8 Fish and Prawn Mousse, made with
1 lb. haddock fillets,
12 oz. prawns or shrimps etc.
8 sole fillets
1 oz. butter
1 tablespoons sour cream
3 tablespoons mayonnaise
2 tablespoons dry white wine lemons, cut into wedges
1 tablespoons chopped fresh parsley
Spoon the mousse into a 2-pint ring mould. Cover the mould and place it in the refrigerator for 2 to 3 hours or until the mousse has set. Meanwhile, prepare the sole fillets.
Roll each fillet up Swiss roll style and secure each roll with a wooden cocktail stick.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the sole fillets and fry them for 4 to 6 minutes on each side or until the flesh flakes easily when tested with a fork.
Remove the pan from the heat. Using a slotted spoon, remove the sole fillets from the pan and drain well.
In a medium-sized mixing bowl, combine the sour cream, mayonnaise and wine, beating well until all the ingredients are thoroughly combined.
Remove the mould from the refrigerator. To turn the mousse out, quickly dip the bottom of the mould into hot water. Invert a serving plate over the mould and reverse the two, giving the mould a sharp shake. The mousse should slide out easily.
Arrange the sole fillets in the middle of the mousse ring and pour over the sour cream sauce. Garnish with the lemon wedges and parsley. Serve at once.