Yield: Yields eight 2-1/2- to 3-inch timbales.
Servings: eight as a first course or lunch.
Layers of sole and scallop mousse baked in a mold, and topped with a satiny sauce and a dab of caviar make an elegant, classically French first or fish course for a dinner party. The timbales can also be the main course of a special lunch
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. Don’t forget a good loaf of bread.
This was very good. Delicate, light texture, just rich enough, great flavor. The caviar is really just for presentation, so I would skip unless using a relatively inexpensive black caviar.
I used 1/2 of one large leek and had just enough leeks. Maybe 1 large leek would be enough. 3 is overkill for sure.
Don't forgot to drain/dry before plating. They do give off liquid.
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