Here is a recipe that can be prepared a day ahead. One hour before serving, bake according to the directions. The combination of salmon and sole is divine.

Serves 4

For the panada:
1/2 cup milk
1 tablespoon butter
1/2 cup flour
1 egg
For the mousse:
1 pound salmon fillet, boned and skinned
2 egg whites
1/4 cup cream, heavy or light
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
1 dash Tabasco sauce
1 1/2 pounds fillets of sole
2 cups white wine sauce
12 fleurons

PREPARATION
For the panada:
In a heavy-bottomed saucepan, bring the boil the milk and butter. Remove the saucepan from the heat, add the flour at once, and mix with a wooden spoon until thoroughly blended. Put the saucepan over high heat, and cook stirring constantly with a wooden spoon until the mixture is dry and forms a thick paste.
Add the egg and mix well until the panada is smooth. Cool at room temperature.
For the mousse:
Preheat oven to 400 degrees. Cut the salmon into chunks, put in a food processor, and process for 30 seconds.
Add the cooled panada, egg whites, cream, salt, pepper, and nutmeg, and process until mixture is smooth - about 11/2 minutes.
Line the bottom and sides of a 9-by 5-inch mold with the fillets of sole. Season with salt and pepper.
Spoon the salmon mousse in the mold. Smooth the surface.
Cover with any sole that may be left and parchment paper or foil. Bake in a waterbath 40 to 45 minutes.
PRESENTATION
Invert mold onto a serving platter. Spoon any juice from the platter into the sauce. Reduce the sauce to a medium consistency.
Coat the salmon with the sauce, and garnish with fleurons and serve hot.

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