Turban of Sole with Mousse

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Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup Fish Stock
  • ½ cup water
  • ¼ cup butter
  • Salt
  • 1 cup sifted all-purpose flour
  • 2 large whole eggs
  • 2 egg whites
  • ½ pound skinless and boneless sole, flounder or whiting fillets, put through the finest blade of a food grinder (about 1 cup)
  • White pepper and grated nutmeg
  • cup chilled heavy cream
  • 6 skinless and boneless sole, flounder or whiting fillets
  • Sauce Aurore


  1. Bring the fish stock, water, butter and one teaspoon salt to a boil in a saucepan. As soon as butter has melted, remove the mixture from the heat and add the flour all at once. Beat vigorously with a wooden spoon to blend. Return saucepan to heat and continue beating over moderate heat until mixture leaves the sides of the saucepan and begins to film the bottom. Remove from the heat. Make a well in the center, break in one egg, and beat vigorously until thoroughly blended. Repeat with second egg and one egg white. Finally beat in last egg white. This mixture is called a panade.

  2. Measure the one cup of ground fish into a mixing bowl. Add exactly one cup of the panade. Beat vigorously and add salt, pepper and nutmeg to taste. Beat in the cream by spoonfuls, beating well after each addition so that mixture retains its body.

  3. Butter generously a six-cup ring mold. Score the fish fillets lightly and arrange them, scored side up, at right angles to the circumference of the mold, like the spokes of a wheel. Pack the mousse mixture into the lined mold. Fill fillets to within one-quarter inch of the top. (Extra mousse may be baked separately.) Cover mold with buttered foil and refrigerate until ready to bake.

  4. Preheat oven to moderate (375°F.).

  5. Set the mold in a pan of boiling water and place in the bottom third of the oven. Bake for forty-five minutes, or until mousse has swelled over top of mold and a knife plunged into the center comes out clean.

  6. Unmold onto a hot buttered platter. Center of mousse may be filled with creamed shellfish or mushrooms. Spoon a little sauce aurore over mousse and serve remainder separately. Serve with rice.

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