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Fish: Sole Stuffed with Salmon Mousse - dairy

Posted by : Miriam Posvolsky

 1 pkg puff pastry
 6 sole filets, split in 2 (12 half filets) 1 lb salmon
 1 leek, chopped (white part only)
 1 tbs butter
 1 shallot, chopped
 salt and pepper to taste
 1/2 tsp tarragon
 1 egg white
 3 tbs heavy cream
 lemon juice
 egg yolk to glaze
 
 1. Season sole with lemon and salt. Chill 
 2. Melt the butter in a pan and add leek. Cook 2 minutes. 
 3. Stir in shallot and cook 1 minute, over medium heat. Let cool.
 4. Place salmon along with leek mixture in the food processor and
    run the machine until pureed. Season with salt and pepper, and
    tarragon.Pour in egg white through the feed tube with the machine
    running. Chill 1 hour. 
 5. Stir in cream.
 6. Divide the dough into 6 parts (roll dough out a little, before
    doing it).
 7. Roll out each piece to 1/4" thickness.
 8. Drain fish.
 9. Place 1 half filet on dough, spread 1 tbs salmon mousse on top
    of sole, cover with 1 more filet and wrap dough over the fish,
    it should look like a big turnover.Repeat with the rest of fish 
 10 Glaze with egg yolk, being careful not to let yolk run through
    the sides or thedough won't puff, and bake in a preheated 400 F 
    for 25 minutes or until puffed and golden.
 
Serve with hollandaise sauce diluted with a little cream.

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