Sole Mousse in Leeks Recipe

Name: Sole Mousse in Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds skinless, boneless sole fillets; 3 or 4 very large leeks; Salt, if desired; 2 egg yolks; 1 cup heavy cream; ⅛ teaspoon freshly grated nutmeg; 4 drops Tabasco sauce; Freshly ground pepper; 2 tablespoons butter; 5 tablespoons fish broth (bottled clam broth diluted with a little water may be used as a substitute); 1 cup white butter sauce (see recipe)

Servings: persons

1 1/4 pounds skinless, boneless sole fillets
3 or 4 very large leeks
Salt, if desired
2 egg yolks
1 cup heavy cream
⅛ teaspoon freshly grated nutmeg
4 drops Tabasco sauce
Freshly ground pepper
2 tablespoons butter
5 tablespoons fish broth (bottled clam broth diluted with a little water may be used as a substitute)
1 cup white butter sauce (see recipe)

1
Preheat oven to 400 degrees.
2
Cut the sole into one-inch cubes and chill well.
3
You will need 12 large outer leaves of leeks, the larger the better.
4
Remove the leaves from the leeks and rinse thoroughly.
5
Drop the leaves into a kettle of boiling water and add salt to taste.
6
Let simmer two minutes and drain.
7
Run cold water over the leaves until well chilled.
8
Drain.
9
Pat dry on clean toweling.
10
Put the sole into the container of a food processor or blender.
11
Start blending.
12
Add the egg yolks while blending.
13
Gradually add the cream, nutmeg, Tabasco sauce, salt and pepper to taste.
14
Open up the leek leaves and arrange them on a flat surface.
15
Neatly trim off the top and bottom of each leek to make a rectangle about nine inches long.
16
Add a mound of the mousse mixture (about three tablespoons) near the base of each leek leaf.
17
Roll up each to enclose the mousse neatly and compactly.
18
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.
19
Dot the rolls with any remaining butter.
20
Pour the fish broth over all.
21
Cover closely with aluminum foil and bring to the boil on top of the stove.
22
Place in the oven and bake 15 minutes.
23
Transfer the stuffed leeks to a serving dish.
24
Spoon the butter sauce over and sprinkle with black pepper.
25
Serve hot.

735

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.
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 11 ingredients. The key ingredients include: 1 1/4 pounds skinless, boneless sole fillets, 3 or 4 very large leeks, Salt, if desired, 2 egg yolks, and more.

Yes, Sole Mousse in Leeks 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!

Sole Mousse in Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions