Mousse De Turbot from the Plaza Hotel Recipe

Name: Mousse De Turbot from the Plaza Hotel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs fillets of sole or 1 12 lbs filet turbot; 3 egg whites; ¼ cup cognac; 1 teaspoon salt; 1 dash cayenne; 1 ½ cups heavy cream; 3 tablespoons chopped truffles; 2 tablespoons kerry irish gold sweet butter; 2 tablespoons flour; ½ teaspoon salt; ⅓ teaspoon curry powder; 2 cups light cream; 2 egg yolks; 2 tablespoons madeira wine; 1 tablespoon chopped truffle; 1 tablespoon chopped parsley

Servings: persons

1 12 lbs fillets of sole or 1 12 lbs filet turbot
3 egg whites
¼ cup cognac
1 teaspoon salt
1 dash cayenne
1 ½ cups heavy cream
3 tablespoons chopped truffles
2 tablespoons kerry irish gold sweet butter
2 tablespoons flour
½ teaspoon salt
⅓ teaspoon curry powder
2 cups light cream
2 egg yolks
2 tablespoons madeira wine
1 tablespoon chopped truffle
1 tablespoon chopped parsley

1
Put fillets through the finest blade of a food chopper or food processor.
2
Then rub through a fine sieve into a mixing bowl.
3
Gradually blend in egg whites, cognac, salt and cayenne.
4
Place bowl over cracked ice and begin to chill mixture.
5
Gradually blend in heavy cream with a wooden spoon until the mixture is smooth and creamy.
6
Stir in truffles.
7
Butter a 5-cup ring mold and spoon in fish mixture.
8
Place mold into a pan filled with hot water to a depth of 2 inches.
9
Bake at 350 for 30 minutes or until the mold is set.
10
Meanwhile, make Sauce Madeira by melting butter in a heavy saucepan over medium heat.
11
Stir in flour, salt and curry powder.
12
Cook, stirring constantly for 2 minutes.
13
Blend in cream and cook, stirring constantly, until mixture boils.
14
Beat egg yolks and VERY GRADUALLY stir in 1 cup of hot mixture so as not to cook the yolks.
15
Return to saucepan and cook over low heat for 2 minutes.
16
Stir in Madeira, truffles and parsley.
17
This makes 2 cups sauce.
18
Unmold onto a heated platter and fill center with Sauce Madeira.

976

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 12 lbs fillets of sole or 1 12 lbs filet turbot, 3 egg whites, ¼ cup cognac, 1 teaspoon salt, and more.

Yes, Mousse De Turbot from the Plaza Hotel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mousse De Turbot from the Plaza Hotel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions