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Passover Cooking: Sole filled with Salmon Mousseline served with a Tomato Compote

Sole filled with Salmon Mousseline served with a Tomato Compote

Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 6 Can be made in advance, will freeze

For the Sole
340g (12 ozs) fresh salmon (boned and skinned)
4 spring onions (trimmed and roughly chopped)
2cms piece of fresh ginger (peeled and roughly chopped)
3 tbs fresh dill

1 egg white 
3 tbs whipping cream
Salt and freshly ground black pepper
12 fillets of lemon sole (skinned) 
24 cocktail sticks

Garnish
Sprigs of dill

To make the Salmon Mousseline
  • Place the salmon, onions, ginger and dill in the food processor and work to a paste.
  • With the machine running, pour the egg white through the feeder tube and blend for 30 seconds.
  • Add the cream in the same way.
  • Season to taste.
    (At this point, the mousseline can be refrigerated for up to 4 hours until ready to cook).

    To prepare the Fish
    Spread the mousseline evenly over each sole fillet and roll up from the thick end.
  • Secure with a cocktail stick.
  • Place in a shallow frying pan and pour in 150mls (¼ pint) water.
  • Cover the pan and poach over a low heat for 10 minutes.
  • Remove from the pan using a slotted spoon and drain on kitchen paper before serving.
  • Carefully pull out the cocktail stick.

    To Serve the stylish way
    Place a generous helping of tomato compote on a warm plate and top with 2 sole fillets. Garnish with sprigs of dill.


    Compote of Tomatoes

    Pesach friendly, Can be made in advance, Can be Parev
    Any leftovers can be used in a salad, tossed in dressing or stir-fried.
    Serves : 6

    Prep time: 15 minutes
    Cooking time: 20 minutes


    For the Compote
    6 salad tomatoes (cut into quarters)
    12 cherry tomatoes (cut in half)
    6 plum tomatoes (cut into half)
    4 cloves of garlic (peeled and finely chopped)
    4 tbs extra virgin olive oil
    2 tbs balsamic vinegar
    Salt and freshly ground black pepper 

    Method
    • Pre-heat the oven to 2000C (4000F/gas mark 6)
    • Mix together tomatoes, garlic, oil, balsamic vinegar, salt and freshly ground black pepper together
    • Bake for 15 minutes in the oven until they begin to soften
    • Remove the tomato compote from the oven and mix well
    • Season well with salt and freshly ground black pepper



    • Back to the recipe page


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