Anonymous Fri Oct 07 12:03:44 2005

12 oz. lemon sole fillets, chilled

1 egg white

1 oz. butter, chilled

salt and pepper, to taste

4 oz. heavy cream

chervil, chopped, to taste

4 oz. Cured Salmon slices

Cut sole into medium-size pieces; place in blender or food processor. Process until smooth. With machine running, add egg white; gradually flake in butter. Add salt and pepper; pulse mix until smooth. Do not overmix. Strain through fine sieve. Place puree in stainless-steel bowl over ice bath; using a spoon, incorporate cream. Mix completely. Line 3-oz. timbale molds with plastic wrap; fill using the following sequence: sole mousse, chervil, salmon slices, chervil, sole mousse. Place filled timbales in water bath; bake at 300 degrees F until cooked through. Let cool; unmold. Refrigerate until chilled.