-
1
Place a five-cup loaf pan in refrigerator to chill.
-
2
Poach sole fillets and salmon slices separately in three cups of the court bouillon, for about four minutes each.
-
3
Place fish in collander or wire mesh and let cool.
-
4
In a heavy saucepan combine the remaining three cups of court bouillon with the gelatin and heat slowly, stirring constantly until the gelatin has dissolved completely.
-
5
Do not allow it to boil.
-
6
Set aside to cool.
-
7
When the aspic has thickened enough to coat a spoon, pour it into the chilled loaf pan.
-
8
Rotate the mold until the entire inside is coated with the aspic.
-
9
Pour off the excess and reserve.
-
10
Refrigerate mold until aspic is set.
-
11
Repeat this process three times, continuing to reserve remaining aspic.
-
12
Decorate the bottom and sides of the mold with the truffles or dill, and refrigerate mold.
-
13
To make the mousses: Place sole, salmon and spinach each into a separate bowl.
-
14
Combine salt, pepper, nutmeg and cayenne, and divide evenly between the three bowls.
-
15
Add the bechamel sauce to the spinach.
-
16
Whip the heavy cream and set aside.
-
17
Put sole mixture into the bowl of a food processor with two tablespoons of the reserved aspic.
-
18
(If the aspic has thickened, heat lightly before adding it to the sole mixture.)
-
19
Process mixture until very smooth.
-
20
Transfer the sole mixture to a bowl, add one-quarter cup of creme fraiche and mix well.
-
21
Fold half of the whipped cream into the mousse and taste for seasoning.
-
22
Spoon mixture into the prepared mold and refrigerate.
-
23
Repeat process with salmon, using two tablespoons of aspic, one-half cup of creme fraiche and the remaining whipped cream.
-
24
Spoon salmon mousse on top of the sole mousse and refrigerate again.
-
25
Put spinach mixture into bowl of food processor, add two tablespoons of aspic and process until very smooth.
-
26
Taste for seasoning, then spoon on top of salmon mousse.
-
27
Cover top of mold with wax paper and refrigerate for at least eight hours.
-
28
To unmold the mousse, dip the mold into hot water for a few seconds and invert it onto a serving platter.
-
29
Serve with cucumber salad and dill sauce.
