Sole Mousse in Leeks

• 1 1/4 pounds skinless, boneless sole fillets
• 3 or 4 very large leeks
• Salt, if desired
• 2 egg yolks
• 1 cup heavy cream
• 18 teaspoon freshly grated nutmeg
• 4 drops Tabasco sauce
• Freshly ground pepper
• 2 tablespoons butter
• 5 tablespoons fish broth (bottled clam broth diluted with a little water may be used as a substitute)
• 1 cup white butter sauce (see recipe)

1. Preheat oven to 400 degrees.
2. Cut the sole into one-inch cubes and chill well.
3. You will need 12 large outer leaves of leeks, the larger the better.
4. Remove the leaves from the leeks and rinse thoroughly.
5. Drop the leaves into a kettle of boiling water and add salt to taste.
6. Let simmer two minutes and drain.
7. Run cold water over the leaves until well chilled.
8. Drain.
9. Pat dry on clean toweling.
10. Put the sole into the container of a food processor or blender.
11. Start blending.
12. Add the egg yolks while blending.
13. Gradually add the cream, nutmeg, Tabasco sauce, salt and pepper to taste.
14. Open up the leek leaves and arrange them on a flat surface.
15. Neatly trim off the top and bottom of each leek to make a rectangle about nine inches long.
16. Add a mound of the mousse mixture (about three tablespoons) near the base of each leek leaf.
17. Roll up each to enclose the mousse neatly and compactly.
18. Butter a metal baking dish (a dish that measures about 14 inches by 8 inches) and arrange the rolls, seam side down, on the dish.
19. Dot the rolls with any remaining butter.
20. Pour the fish broth over all.
21. Cover closely with aluminum foil and bring to the boil on top of the stove.
22. Place in the oven and bake 15 minutes.
23. Transfer the stuffed leeks to a serving dish.
24. Spoon the butter sauce over and sprinkle with black pepper.
25. Serve hot.

skinless, leeks, salt, egg yolks, heavy cream, nutmeg, tabasco sauce, freshly ground pepper, butter, fish broth, white butter

Taken from cooking.nytimes.com/recipes/6485 (may not work)