Turbans of Sole with Dill Mousseline and Lime Sauce

Name: Turbans of Sole with Dill Mousseline and Lime Sauce
Yield: Serves 4
Ingredients: 4 fillets from a 1½ lb / 680 g Dover sole, skinned; 2 oz / 60 g butter; 1 plaice, or whiting fillet, about 6 oz / 170 g, skinned; ½ pt / 280 ml well-flavoured fish stock juice and finely shredded zest of 1 lime; ½ pt / 280 ml well-flavoured fish stock juice and finely shredded zest of 1 lime; salt; freshly ground black pepper chopped chives (optional); 1 plaice, or whiting fillet, about 6 oz / 170 g, skinned; 2 tbsp chopped dill; 6 tbsp double cream or crème fraîche; 6 tbsp double cream or crème fraîche; freshly ground black pepper chopped chives (optional)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

4 fillets from a 1½ lb / 680 g Dover sole, skinned
2

Fish course
Pescatarian
Gluten-free

Method

Trim the sole fillets to a neat shape. Thickly butter four small ramekins or ovenproof moulds, and line them with the sole fillets, pressing well to the side. Put any sole trimmings together with the plaice or whiting fillet, dill and 4 tablespoons of the cream into a food processor. Process until s