Sole Mousse In Leeks Food

DOVER SOLE WITH LEMON, DILL AND LEEKS

Steps:

• Preheat oven to 425F
• Place sliced potatoes and leeks in a medium bowl and toss with olive oil, salt, pepper and lemon zest. Place on a parchment lined sheet-pan in a single layer in the oven. Bake for 20 minutes, tossing halfway through.
• Add the fish to the same bowl, drizzle with oil, salt, pepper and remaining lemon zest and toss to coat all sides. Set aside.
• Make the dill oil by mixing ingredients together in a small bowl.
• Once the potatoes are fork tender ( after about 20 minutes) lay the fish over top and place it back in the oven.
• Bake for 8-10 minutes or until fish is cooked to desired doneness.
• Divide the leeks and potatoes among two bowls, top with the fish and spoon the flavorful dill oil over top. Scatter with fresh dill sprigs or dill blossoms.

SOLE MOUSSE IN LEEKS

Steps:

• Preheat oven to 400 degrees.
• Cut the sole into one-inch cubes and chill well.
• You will need 12 large outer leaves of leeks, the larger the better. Remove the leaves from the leeks and rinse thoroughly. Drop the leaves into a kettle of boiling water and add salt to taste. Let simmer two minutes and drain. Run cold water over the leaves until well chilled. Drain. Pat dry on clean toweling.
• Put the sole into the container of a food processor or blender. Start blending. Add the egg yolks while blending. Gradually add the cream, nutmeg, Tabasco sauce, salt and pepper to taste.
• Open up the leek leaves and arrange them on a flat surface. Neatly trim off the top and bottom of each leek to make a rectangle about nine inches long.
• Add a mound of the mousse mixture (about three tablespoons) near the base of each leek leaf. Roll up each to enclose the mousse neatly and compactly.
• Butter a metal baking dish (a dish that measures about 14 inches by 8 inches) and arrange the rolls, seam side down, on the dish. Dot the rolls with any remaining butter. Pour the fish broth over all.
• Cover closely with aluminum foil and bring to the boil on top of the stove. Place in the oven and bake 15 minutes.
• Transfer the stuffed leeks to a serving dish. Spoon the butter sauce over and sprinkle with black pepper. Serve hot.

ASPARAGUS MOUSSELINE

Steps:

• For the mousseline sauce: Place the egg yolks and citrus juices in a bowl over simmering water or in a double boiler. Cook, whisking, until thick and frothy with a ribbonlike texture, about 10 minutes. Remove from the heat and whisk in the butter to emulsify. Season with salt and pepper. Set aside.
• For the leeks: Thinly slice the leeks into matchsticks. Add the butter to a large skillet over medium heat, and cook until brown, 5 to 6 minutes. Add the leeks and saute until translucent and soft, 2 to 3 minutes. Season with salt and pepper. Set aside.
• For the asparagus: Bring a medium saucepan filled with cold water to a simmer, then add the salt. Cut the tough ends from the bottoms of the asparagus and peel the stalks. Blanch the asparagus in the simmering water for 3 to 4 minutes. Meanwhile, add ice to a medium mixing bowl filled with cold water. Add the blanched asparagus to the ice water to stop the cooking. Once the asparagus have chilled, remove from the ice water and pat dry.
• Arrange the leeks on a serving platter. Lay the asparagus on top. Glaze the asparagus with the mousseline sauce. Serve with the remaining sauce on the side.

LEEK MOUSSE

Steps:

• Trim the ends of the stalks of the leeks and remove any tired leaves. Set one leek aside. Rinse the remaining leeks thoroughly then chop them into half-inch pieces by hand or with a food processor. Carefully rinse the leeks. Cut the whole leek vertically into four pieces and wash carefully. Set aside.
• Heat the butter in a casserole. Add the leeks a couple or so at a time - they will reduce as they cook -and saute until soft. Season with salt and pepper.
• Puree the leeks in a food processor with the creme fraiche until smooth. Add the nutmeg and correct seasoning.
• Meanwhile cook the remaining quartered leek in the casserrole until soft. Set aside for decoration.
• Place the leek puree in a warm serving bowl. Arrange the long pieces of leek in a spoke-like fashion across the top.

SOLE STEAMED WITH TOMATO-LEEK SAUCE

Steps:

• Heat the olive oil in a skillet with a lid over medium heat. Stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. Pour in the white wine, and bring to a simmer, then add the tomatoes, chicken broth, thyme, and dill weed. Simmer, uncovered, until the liquid reduces to half.
• Lay the sole filets on top of the vegetables, and cover the skillet. Cook until the fish is opaque, and flakes easily with a fork, about 10 minutes. Ladle the sauce over the sole to serve.

CHEESE AND LEEK SOUFFLE

Steps:

• Heat oven to 200 degrees Celsius.
• Melt butter in a large saucepan. Add the chopped leeks and cook gently until the leeks are soft but not brown.
• Stir in flour and mustard.
• Add the milk a little at a time stirring thoroughly to create a thick, glosy sauce. Season with salt and a little pepper.
• Add the egg yolks and beat well with a wooden spoon until completely incorporated.
• Add the cheese and stir until the cheese is melted.
• In a separate bowl beat the egg whites until stiff and firmly set.
• Using a metal spoon, stir 2 tbsp of the egg whites into the soufle base to loosen the mix. Carefully fold in the remaining egg whites in two parts. Be very gentle and try to retainas much volume as possible.
• Lightly grease 6 individual ramekin dishes with a little butter. Gently spoon the mixture into the dishes filling to within 1 cm of the top.
• Place the ramekins onto a bakingsheet and cook in a preheated oven for 15 minutes or until the souffles are golden and risen.
• Serve immediately with a green salad and crusty bread. Be quick though, the souffle will sink in a few minutes.

FILLET OF SOLE WITH LEEK SAUCE

Steps:

• In a microwave-safe glass casserole microwave the butter at high power (100%) for 1 minute, or until it is melted. Stir in the leeks and salt to taste and microwave the mixture, covered with the lid, at high power (100%) for 10 minutes, or until the leek is tender. Transfer the leek mixture to a saucepan and add the wine. Season the sole with salt and pepper and fold the fillets, skinned sides in, into thirds. Arrange the fillets in the casserole and microwave them, covered with lid, at high power (100%) for 3 minutes, or until they just flake. While the fish is cooking, boil the leek mixture until almost all the liquid is evaporated. Transfer the fish with a slotted spatula to heated plates and keep it warm, covered with foil. Add the fish liquid remaining in the casserole to the leek mixture and boil the mixture until the liquid is reduced by half. Add the cream and boil the mixture, stirring, until the sauce is thickened slightly. Season the sauce with the lemon juice and salt and pepper, spoon it around the fish, and garnish each serving with the parsley.

SALMON MOUSSE WITH LEEKS

Steps:

• Cut the salmon into cubes. Set aside.
• Cut the leek crosswise into one- and-one-half-inch pieces. Cut the pieces into thin slices, lengthwise. Cut the slices into very thin strips (julienne). There should be one cup. Increase or decrease the strips to make one cup.
• Put the leeks in a small saucepan and add the wine. Bring to the boil. Cover and simmer for about 15 minutes. Drain and set aside.
• Meanwhile, put the salmon into the container of a food processor or electric blender. Add the egg, salt, pepper, cayenne and nutmeg. Start processing while adding the cream. Spoon and scrape the mixture into a mixing bowl. Add the leek strips and fold them in.
• Bring water to the boil in the bottom of a steamer.
• Lay out on a flat surface eight rectangles of plastic wrap or aluminum foil, each about 6 by 12 inches. Butter each rectangle on the exposed side. Spoon one-half cup of mousse mixture into the center of each. Roll the plastic wrap or foil to neatly and tightly enclose the mousse.
• Arrange the rolls in a steamer rack and place the rack over the boiling water. Cover closely and let steam seven minutes (the internal temperature should be about 150 degrees). Remove the plastic wrap or foil and serve with white butter sauce spooned over each serving.

MUSSELS WITH LEEKS & SAFFRON

Steps:

• Wash the mussels in a sink of cold water, removing any little beards and scrubbing any barnacles. Tap each one on the side of the sink - if the mussel doesn't close tightly, discard it (also discard any with broken shells). Put the mussels in a colander (in batches) and rinse really well under cold running water.
• Heat the oil in a large pan (or two pans if you don't have one big enough to fit all the mussels). Sauté the leeks for 8-10 mins until softening, then add the garlic and cook for another few mins. Add the bouquet garni, pour over the sherry and wine, sprinkle over the saffron and bring to just under the boil. Stir to help the saffron flavour the wine.
• Turn the heat down to medium-low, then add the mussels and stir. Cover the pan and allow the mussels to cook until they open (this will take about 4 mins), shaking the pan a few times. Remove the bouquet garni. Add the cream, stir and heat through. Taste for seasoning (mussels are always pretty salty, so you shouldn't need to add anything). Scatter over the parsley, then transfer the mussels to a large, warm serving dish or serve them straight from the pan.