Hot Sole Mousse with Creamed Watercress
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350g / 12oz Sole Fillets
2 Eggs, beaten
150ml / 5fl.oz. Double Cream
2 tbsp Dry White Wine
1/2 Chicken Stock Cube
Butter for greasing
Salt and Pepper
the Creamed Watercress:
1/2 Bunch watercress
1 teasp Cornflour
2 teasp White Wine Vinegar
300ml / 10 fl.oz. Double Cream
the oven to 170ºC, 325ºF,Gas mark
3 and butter 4 individual ovenproof soufflé
dishes (150ml / 5 fl oz in capacity).
the coarse stalks from the water-cress and
blanch the leaves in boiling salted water
for 3 minutes. Drain the watercress, rinse
with cold water and drain again, pressing
out all the excess moisture. Chop very finely,
then press through a fine sieve to make a
the boned halibut in a blender and blend to
a purée. Add the beaten eggs, thick
cream and watercress purée. Heat the
wine, crumble in the stock cube and stir to
dissolve. Add to the blender and blend until
smooth. Season to taste with salt and white
pepper and blend again to mix well.
the mousse mixture between the dishes. Place
the dishes in a roasting tin and pour in enough
boiling water to come 3/4 of the way up the
soufflé dishes. Place over a medium
heat until the water starts to bubble, then
transfer the tin to the oven and cook for
20 - 25 minutes, until a skewer inserted in
the middle of the mousse comes out clean.
prepare the watercress cream. Remove the coarse
stalks from the watercress. Blend the cornflour
with white wine vinegar. Gently heat the cream
in a pan, then add the cornflour mixture.
Do not allow the mixture to boil, or it will
curdle. Add the watercress to the cream mixture,
then liquidise or sieve to make it smooth.
serve - gently reheat the watercress cream
without boiling. Carefully turn the mousses
onto heated individual plates and mask with
the re-heated watercress cream. Serve immediately
as a starter.