Timbales of Sole & Scallop Mousseline with Chive Beurre Blanc

Combine the scallops and the egg in a food processor; sprinkle the salt and white pepper over them. Turn on the processor and add the cream through the feed tube. Process until the mixture is smooth; about 10 seconds total. Dont overprocess or the mousse will turn out rubbery. With a stiff rubber spatula or scraper, force the mixture through a medium-fine mesh sieve into a bowl. Check the seasoning by steaming a dab of mousseline for 1 to 2 minutes or until cooked through. Taste and adjust seasonings if needed. Cover and chill the mousse until its time to assemble the timbales.

Assemble the timbales: Butter the bottom and sides of eight 4-oz. molds. If the sole fillets are more than 1/2 inch thick, split each one lengthwise to make 1/4-inch-thick fillets.

Wrap a ramekin tightly in plastic. Using the bottom, gently press each fillet to a uniform thickness of 1/8 inch. Start near the center and gently push outward toward the edges, taking care not to tear the fish. Using a sharp 2-inch cookie cutter (or one thats equal in diameter to the inside of the mold youre using), mark circles in the fish.

With kitchen shears, cut out the circles. Make as many circles as you can and save all the scraps.

Take the eight neatest circles and place one in each buttered timbale mold, with the side the skin was on facing up (the bottom of the ramekin becomes the top of the finished, unmolded timbale). Lightly season each with salt and pepper. Using a pastry bag with a plain tip (or no tip), pipe or spoon a 3/8-inch-thick layer of scallop mousseline into each mold.

Put the shallot, wine, vinegar, peppercorns, and thyme in a nonreactive saucepan. Simmer, reducing, until 1 Tbs. liquid remains.

Remove from the heat and reserve. (You can make the reduction up to an hour ahead.) Braise the leeks: Melt the butter in a small saucepan over low heat.

Heat the oven to 325F.

Put the wrapped timbales in an ovenproof pan large enough to hold all the molds. Fill the pan with enough hot water to come halfway up the sides of the molds.

Heat the reduction over low heat. When the pan is warm and the liquid is just about gone, whisk in the butter a few pieces at a time, whisking constantly to get a smooth emulsion. Strain the sauce through a fine mesh sieve into a clean saucepan, pressing on the solids and then discarding them. Stir in the chives, taste the sauce, and adjust as needed with salt, white pepper, and a few drops of lemon juice. Set the beurre blanc over a barely simmering water bath to keep it warm.

To serve: Divide the braised leeks evenly among eight warmed plates. Unwrap the timbales and turn them out onto a flat plate lined with a kitchen towel. Gently blot each timbale dry and set each one on the braised leeks. Ladle a generous 2 to 3 Tbs. beurre blanc onto each timbale.

Garnish each with 1/2 to 1 tsp. caviar and a tiny sprig of chervil.

Serving Suggestions For dinner, follow with a simple main course, like grilled meat with a light sauce and just-dug potatoes roasted in their skins.For lunch, start with a salad of sweet lettuces tossed in a simple vinaigrette and end with a berry tart or fresh fruit and sorbet. Dont forget a good loaf of bread.

Size

per timbale, Calories

600, Fat

51, Fat Calories

460, Saturated Fat

31, Protein

25, Monounsaturated Fat

15, Carbohydrates

650, Cholesterol

235, Fiber

Photo: France Ruffenach

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8, Polyunsaturated Fat

3, Sodium