Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. We looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!
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Mosaic of Vegetables and Sole Mousse
|# of Servings:
- 1 pound fillet of sole, cut into large pieces Salt
- 1/4 tsp. ground cayenne pepper
- 1 egg white
- 1 zucchini, ends trimmed, cut into batonnets
- 1 yellow squash, ends trimmed, cut into batonnets
- 2 large carrots, peeled, ends trimmed, and cut into batonnets
- 8 medium stalks green asparagus, ends trimmed and lower three-quarters peeled
- 1 tsp. butter
- 1 3/4 cups heavy cream
- Place sole in bowl of food processor fitted with a sharp blade.
- Add 2 teaspoons salt and cayenne pepper.
- Process the sole, scraping bowl down as necessary, until it is completely
broken down into a homogenous paste, about 2 minutes.
- Add the egg white, and blend to incorporate and loosen paste, about 20 seconds,
then transfer processor bowl with mixture to refrigerator and chill for 1
- Meanwhile, bring a large pot of heavily salted water to a boil.
- Prepare a bowl of ice water and set it near the pot of boiling water.
- Fully cook the zucchini batonnets in the boiling water, then transfer them
with a slotted spoon to the ice water.
- Once cool, remove from the ice water and pat dry with paper towel. Set aside.
- Repeat cooking process first with yellow squash, asparagus, and carrots.
Make sure to fully cook all of the vegetables.
- Grease a 5-cup standard disposable aluminum loaf pan with the butter and
- Preheat oven to 275°F.
- Return processor bowl with sole mixture to processor base.
- Turn processor on, and with blade running, slowly pour in the heavy cream.
- Process until all of the cream is incorporated, the ‘grain’ of the mousse
is very fine, and the mousse is solid enough that a scoop of it will not fall
off of a rubber scraper held in the air.
- Be careful, to not overprocess; if the cream is overwhipped, the mousse
will be unpalatable.
- Spread about one and a half cups of the mousse into the bottom and up the
two long sides of the loaf pan.
- Arrange asparagus stalks in the bottom of this “u”, then cover with a cup
of the mousse and arrange yellow squash batonnets on top.
- Spread another cup of mousse over the yellow squash, and arrange carrot
and zucchini batonnets.
- Cover with the remaining mousse.
- Place mousse-filled loaf pan into a small roasting pan.
- Pour warm water into the roasting pan until it comes up at least halfway
up the sides of the mousse-filled loaf pan.
- Transfer setup to oven and bake until mousse center is cooked, about 20
minutes (to check doneness, insert a knife into the middle of the mousse).
Remove mousse-filled loaf pan from roasting pan and set aside to let cool.
- When cool, invert mousse onto a plate or platter (do not remove loaf pan).
Transfer to refrigerator and chill overnight.
- To serve, remove loaf pan, slice mousse, and serve.