Turbans Of Sole With Wild Mushroom Mousse
This is one of the best sole recipes you may find in the internet. Sole fillets are shaped into rings, turban-fashion, and filled with a shiitake mushroom mousse. You may also find the cream of mushroom recipe used a the sauce. Although most shiitake mushrooms are now cultivated rather than wild, they still retain their wild “earthy” flavour.
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- 6 skinless lemon sole fillets, total weight about 500 g (1 lb)
- 4 fl oz (125ml) dry White wine
- 5 sprigs of fresh coriander, more for garnish
- 4 oz (125g) chilled butter
- #For the wild mushroom mousse#
- 5 oz (150 g) fresh, or 30 g (1 oz) dried Shiitake Mushroom
- 3 sprigs of fresh coriander
- 1 oz (30 g) more for dishes and foil butter
- Salt and pepper
- 1 Egg
- 1 Egg yolk
- 1 tbsp (15 ml) madeira
- 4 fl oz (125ml) Double cream
- Other suitable fish: plaice, turbot
- #Make The Wild Mushroom Mousse# Wipe fresh shiitake mushrooms with damp paper towels and trim the stalks, using the small knife. Cut the mushrooms into medium slices. Strip the leaves from the coriander stalks and roughly chop. “If using dried shiitake mushrooms, soak them in a bowl of warm water until they are plump, about 30 minutes. Drain them and then continue as for fresh mushrooms” “Curl fingers to hold mushroom cap securely when slicing”
- Heat the butter in a medium hying pan. Add the mushrooms with salt and pepper. Cook, stirring constantly, until the liquid has all evaporated, Set mushrooms stalk-side down to slice 3-5 minutes. Remove from the heat and let the mixture cool slightly. “Set mushrooms stalk-side down to slice”
- Put the mushrooms in the food processor and puree them. With the blade turning, add the whole egg and the egg yolk. Purée until smooth. Add the Madeira and coriander leaves, and purée just until combined.
- Mix in salt and pepper, then transfer the pureed mushroom mixture to a bowl. Cover and chill about 1 hour. Fold the cream into the mushroom mixture. “Transfer mixture to bowl for chilling”
- Heat the oven to 190° C (375° F, Gas 5). Brush the inside of the souffle dish with melted butter.
- Using the rubber spatula, transfer the chilled mousse mixture from the bowl to the prepared soufflé dish. “Scrape all mixture from bowl with rubber spatula” “Mousse mixture will not stick to buttered dish”
- Set the soufflé dish in a baking dish. Pour sufficient hot water into the baking dish to come halfway up the side of the soufflé dish. “Be sure hot water comes well up side of dish so heat is diffused.” “Pour hot water carefully around soufflé dish so that liquid does not splash into mousse”
- Transfer the baking dish to the heated oven and bake until just set when lightly pressed, 20-25 minutes. Remove the soufflé dish from the water; let the mousse cool while preparing the sole turbans. Reduce oven temperature to 180° C (350° F, Gas 4) #Prepare And Bake The Sole Turbans# Rinse the sole fillets with cold water. Transfer them to paper towels and carefully pat the fillets dry.
- With the filleting knife, cut each of the sole fillets lengthwise in half.
- Shape each fillet half into a 7.5 cm (3 inch) ring, skinned-side in, with the tail end around the outside. Secure with cocktail sticks. Brush a shallow baking dish with some melted butter, then arrange the sole in the dish. “Wooden cocktail sticks hold rings of sole in place” “Halved sole fillets make perfect turban shapes”
- Fold the top of the piping bag, fitted with the large star nozzle, over your hand to form a collar. Spoon in the wild mushroom mousse.
- Twist the top of the bag, then pipe the mousse in a swirl into the centre of each sole ring so that each of the rings is completely filled.
- Carefully pour the white wine around the sole turbans in the baking dish. “Stuffed turbans cooked in white wine will keep moist in oven”
- Butter a piece of foil and use to cover the sole turbans in the baking dish.
- Bake in the heated oven until the fish is white and opaque, and the mousse is firm to the touch, 15-20 minutes.
- Transfer the sole turbans to a warmed serving plate and reserve the cooking liquid. Remove cocktail sticks. Keep the turbans warm while making the sauce. “Cooking liquid is essential to sauce” #Make The Coriander Sauce# Strip the leaves from the coriander stalks, then pile the leaves on the chopping board. With the chef’s knife, finely chop the leaves.
- Cut the chilled butter into small even-sized pieces, using the small knife.
- Pour the cooking liquid from the dish into a small frying pan. Boil until reduced to about 30 ml (2 tbsp).
- Take from the heat and add the butter, a little at a time, whisking constantly and moving the pan on and off the heat The sauce should thicken to a creamy consistency. “Add butter pieces gradually”
- Whisk in the chopped coriander. Taste the sauce for seasoning. #TO SERVE# Pour the coriander sauce over and around the sole turbans. Garnish each turban with a fresh coriander leaf. “Coriander sauce adds colour and richness to stuffed sole turbans”