Fillets of Sole With Cucumber Beurre Blanc

Preparation

1. The Scallop Mousse

   1. Step 1

      Place the scallops in a food processor or blender, add salt and pepper, and puree as you slowly pour in the cream. Every once in a while stop the machine, and scrape down the sides of the work bowl. Puree until the mixture is firm enough to form small balls. Place mixture in a bowl, cover and refrigerate until ready to use.

2. The Beurre Blanc

   1. Step 2

      Place vinegar, wine and shallots in a saucepan, and reduce over medium-high heat by three-quarters. Turn down heat to low (or place sauce in the top of a double boiler), and drop in pats of butter, one at a time, while whisking vigorously. As soon as one pat melts, add the next. Continue until all butter is whisked. Taste for seasoning. Remove sauce from heat and maintain in a bain-marie.

3. The Fillets of Sole

   1. Step 3

      Fill a deep pot, a 4-quart size or larger, with water. Add the onion, bay leaf, celery, parsley, thyme and peppercorns. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes.

   2. Step 4

      While the court bouillon is simmering, prepare the sole. Lay the sole fillets on a flat surface, darker side up, and place a ball of scallop mousse (roughly a heaping tablespoon) on top of each. Roll the fillets around the mousse, and secure them with toothpicks.

   3. Step 5

      Poach the fish in the court bouillon for 12 to 15 minutes depending on thickness of fillets (the fillets float to the surface when they are done).

   4. Step 6

      While fish is poaching, saute the cucumbers in the butter until they are soft, about 7 minutes. Add cream, and reduce liquid by half. Pour mixture into a blender, and add the beurre blanc. Blend well. Taste for seasonings.

   5. Step 7

      Remove fish from the poacher. Drain well before placing on warm plates, allowing 2 fillets per person. Pour sauce over.