Recipe: Sole Mousse with Creamed Watercress for Carlos

Sole Mousse with Creamed Watercress

1/2 Bunch watercress
350g / 12oz Sole Fillets
2 Eggs, beaten
150ml / 5fl.oz. Double Cream
2 tbsp Dry White Wine
1/2 Chicken Stock Cube
Butter for greasing
Salt and Pepper

For the Creamed Watercress:
1/2 Bunch watercress
1 teasp Cornflour
2 teasp White Wine Vinegar
300ml / 10 fl.oz. Double Cream

Heat the oven to 170 C, 325 F,Gas mark 3 and butter 4 individual ovenproof souffl dishes (150ml / 5 fl oz in capacity).

Remove the coarse stalks from the water-cress and blanch the leaves in boiling salted water for 3 minutes. Drain the watercress, rinse with cold water and drain again, pressing out all the excess moisture. Chop very finely, then press through a fine sieve to make a pur e.

Place the boned sole in a blender and blend to a pur e. Add the beaten eggs, thick cream and watercress pur e. Heat the wine, crumble in the stock cube and stir to dissolve. Add to the blender and blend until smooth. Season to taste with salt and white pepper and blend again to mix well.

Divide the mousse mixture between the dishes. Place the dishes in a roasting tin and pour in enough boiling water to come 3/4 of the way up the souffl dishes. Place over a medium heat until the water starts to bubble, then transfer the tin to the oven and cook for 20 - 25 minutes, until a skewer inserted in the middle of the mousse comes out clean.

Meanwhile, prepare the watercress cream. Remove the coarse stalks from the watercress. Blend the cornflour with white wine vinegar. Gently heat the cream in a pan, then add the cornflour mixture. Do not allow the mixture to boil, or it will curdle. Add the watercress to the cream mixture, then liquidise or sieve to make it smooth.

To serve - gently reheat the watercress cream without boiling. Carefully turn the mousses onto heated individual plates and mask with the re-heated watercress cream. Serve immediately as a starter.

Serves 4