Mousse De Turbot from the Plaza Hotel

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“from New York's premier hotel, a classic sole mousse --”
1hr 15mins

Ingredients Nutrition


  1. Put fillets through the finest blade of a food chopper or food processor.
  2. Then rub through a fine sieve into a mixing bowl.
  3. Gradually blend in egg whites, cognac, salt and cayenne.
  4. Place bowl over cracked ice and begin to chill mixture.
  5. Gradually blend in heavy cream with a wooden spoon until the mixture is smooth and creamy.
  6. Stir in truffles.
  7. Butter a 5-cup ring mold and spoon in fish mixture. Place mold into a pan filled with hot water to a depth of 2 inches.
  8. Bake at 350 for 30 minutes or until the mold is set.
  9. Meanwhile, make Sauce Madeira by melting butter in a heavy saucepan over medium heat. Stir in flour, salt and curry powder. Cook, stirring constantly for 2 minutes.
  10. Blend in cream and cook, stirring constantly, until mixture boils. Beat egg yolks and VERY GRADUALLY stir in 1 cup of hot mixture so as not to cook the yolks. Return to saucepan and cook over low heat for 2 minutes. Stir in Madeira, truffles and parsley. This makes 2 cups sauce.
  11. Unmold onto a heated platter and fill center with Sauce Madeira.

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