Turbon of Sole

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This recipe is baked in a ring mold wherein the cook could put parsley or cherry tomatoes in the middle. The ring mold is greased and the sole is placed overlapping each other. The filling is a salmon mousse. A pretty company pleasing main dish served with wild rice and,a green vegetable. Cucumbers and lemon wedges make a refreshing garnish. A sauce may be served with the fish using clam broth and a thickener such as cornstarch. Bright cooked pink shrimp look nice on top of the mold with fresh dill.

Shared by asparagus,
Claremont,N>H>

Ingredients

2 lb. sole fillet
1 1/2 lb. fresh salmon, ground twice or canned salmon
2 egg whites
1 1/4 C. light cream
1/2 tsp. salt
1/2 tsp. white ground pepper
1/4 tsp. cayenne pepper
1/2 tsp. ground cardamom

Directions

Grease an 8-inch ring mold. Preheat oven to 350 degrees. Cut sole in half lengthwise. Pat them dry. Lay each piece of sole pale side down. The narrow end of the sole should be overlapping the inside of the mold; the broader ends will overlap the outer side of the mold. Add unbeaten egg whites to the ground salmon. Beat in the cream slowly with the cayenne, white pepper and cardamom. Fill the mold with the salmon mousse, covering the mousse with the fish ends. Cover with waxed paper and place in a shallow pan half filled with hot water. Bake for 30 minutes. Pour off excess whitish liquid after letting the mold sit for 10 minutes. Run a knife around the mold. Place the serving plate on top of the mold and hold it firm while turning it over to unmold.