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Hot Sole Mousse with Creamed Watercress  HT  HD   55mins

Serves 4     Hot   Fish   Vegetables  Alcohol   Hors d'oeuvre Starters   Appetizer 



½ Bunch watercress

350g/12oz Sole Fillets

2 Eggs, beaten

150ml/5fl.oz. Double Cream

2 tbsp Dry White Wine

½ Chicken Stock Cube

Butter for greasing

Salt and Pepper

For the Creamed Watercress

½ Bunch watercress

1 teasp Cornflour

2 teasp White Wine Vinegar

300ml/10 fl.oz. Double Cream




1. Heat the oven to 170C, 325F,Gas mark 3 and butter 4 individual ovenproof soufflé dishes (150ml/5 fl oz in capacity). 


2. Remove the coarse stalks from the water-cress and blanch the leaves in boiling salted water for 3 minutes. Drain the watercress, rinse with cold water and drain again, pressing out all the excess moisture. Chop very finely, then press through a fine sieve to make a purée.


3. Place the boned halibut in a blender and blend to a purée. Add the beaten eggs, thick cream and watercress purée. Heat the wine, crumble in the stock cube and stir to dissolve. Add to the blender and blend until smooth. Season to taste with salt and white pepper and blend again to mix well.


4. Divide the mousse mixture between the dishes. Place the dishes in a roasting tin and pour in enough boiling water to come 3/4 of the way up the soufflé dishes. Place over a medium heat until the water starts to bubble, then transfer the tin to the oven and cook for 20-25 minutes, until a skewer inserted in the middle of the mousse comes out clean.


5. Meanwhile, prepare the watercress cream. Remove the coarse stalks from the watercress. Blend the cornflour with white wine vinegar. Gently heat the cream in a pan, then add the cornflour mixture. Do not allow the mixture to boil, or it will curdle. Add the watercress to the cream mixture, then liquidise or sieve to make it smooth.


6. To serve - Gently reheat the watercress cream without boiling. Carefully turn the mousses onto heated individual plates and mask with the re-heated watercress cream. Serve immediately as a starter.



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