Turban of Sole with Salmon-Yogurt Mousse

Preparation

1. Lightly oil a 6-cup ring mold and line it with 8 sole fillets, radiating them out from the center of the pan so their sides touch and their tips hang over the rim of the pan. Set aside.
2. Puree the remaining 2 sole fillets in a food processor. Add egg whites and blend again. Add yogurt, parsley, crumbs, dill, salt, pepper, cayenne and baking soda and blend thoroughly. Place the sole mixture in a large bowl and fold in salmon. Spoon the mixture into the mold and fold the ends of the sole over the mousse to enclose it completely.
3. Preheat the oven to 350°F. Place the mold in a large, shallow pan filled with boiling water to come 2/3 up the sides of the mold. Bake until the top is firm to the touch, 30 to 35 minutes. Remove from oven. Carefully pour out any excess fish juice, then invert mold onto a serving plate. (Blot any excess fish juice with a paper towel.) Garnish with parsley and serve with Yogurt-Dill Rémoulade (if using).

Tips & Notes

• Make Ahead Tip: Equipment: 6-cup ring

• Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

Nutrition