Sole Mousse in Leeks - skinless

Method

• 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.