Josef (“Seppi”) Renggli’s Paupiettes de sole aux poireaux

Name: Josef (“Seppi”) Renggli’s Paupiettes de sole aux poireaux (Sole Mousse in Leek Leaves)
Yield: 6 Servings.
Cuisine: France
Ingredients: 2 tablespoons butter; Freshly ground pepper to taste; 1 cup white butter sauce; 5 tablespoons fish broth (bottled clam broth diluted with a little water may be used as a substitute); ⅛ teaspoon freshly ground nutmeg; 1 cup heavy cream; Salt to taste, if desired; 4 drops Tabasco sauce; 1¼ pounds skinless, boneless sole fillets; 1¼ pounds skinless, boneless sole fillets; 3 or 4 very large leeks; 2 eggs

Sole Mousse in Leek Leaves

Preparation info

6
Servings.

Difficulty
Medium

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

1¼ pounds skinless, boneless sole fillets
3 or 4 very large leeks
2

Europe
France
Starter
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Preheat the oven to 400 degrees.
Cut the sole into 1-inch cubes and chill well.
You will need 12 large outer leaves of leeks, the larger the better. Re