Filet of Sole with Celery Mousse
Tidbits...Filet of sole is a tasty, mild flavored fish and the celery puree does not overpower the delicate flavor. The puree can also be eaten as a dip for chips or raw vegetables.
Ingredients
- Sole Filets - 4
- Capers - 1/2 cup
- Red Peppercorns - 1Tbl.
- Lemon - 1 thinly sliced
- Extra Virgin Olive Oil
- Salt - To taste
- Celery Mousse
- Celery - 400 g
- Leeks (white part only) - 1
- Chives - 1 Tbl.
- Butter - 2 Tbl.
- Nutmeg - Freshly grated
- Whipping Cream - 100ml
- Salt and White Pepper
- Celery Stalk - Garnish
Instructions
- In shallow baking dish put lemon slices with a drizzle of olive oil and arrange filets overtop .
- Brush filets with olive oil, salt, pepper and capers on top.
- Bake in preheated 400˚ oven for about 20 minutes. (Do not overcook, filets should be moist and tender.
Celery Mousse
- Remove tough outer strings from celery and cut into small chunks. Boil for 10 minutes in lightly salted water. Drain.
With hand-held blender or mixer puree celery, salt, white pepper and nutmeg. - In small saute pan melt butter and lightly brown leeks and chives. Add to celery and blend again. Add cream and whip on high until mixture is light and fluffy.
- Sprinkle red pepper corns over filets, and serve celery mousse on side or overtop. Garnish with celery stalk
