A SPECTACULAR presentation can be created by molding a fish mousseline in a ring mold. When baked and unmolded, the ring, or “turban,” is filled with seafood and topped with one of several highly refined sauces. A classic turban is made by first lining the mold with fillets of sole. I find that this adds neither contrast of texture and color nor a smoother surface to the dish. And because it is time consuming and expensive, I have eliminated that aspect of the dish.
Although I have