1 1/2 pounds skinless, boneless fresh sole

Salt and freshly ground black pepper

Dash of cayenne pepper

1/2 teaspoon nutmeg

1 egg yolk

2 cups heavy cream

Sauce Portugaise (see accompanying recipe)

1. Preheat the oven to 375 degrees. There may be a row of fine bones running down the center of each sole fillet. If so, cut them away and discard.

2. Cut the fish into 1- or 2-inch cubes and put the pieces into the container of a food processor. Put the container in the freezer until it is very cold, but do not let the fish freeze.

3. Remove from freezer. Place bowl on food processor. Add salt, pepper, cayenne, nutmeg and egg yolk. Start the processor and, when the mixture is coarse-fine, gradually add the heavy cream, pouring it through the funnel.

4. Butter the bottom and sides of a 4-cup mold. Spoon and scrape the mixture into the mold and pack it down, smoothing over the top.

5. Cover closely with foil, spreading it snugly around the sides of the mold.

6. Place the mold in a baking dish and pour boiling water around it. Bake 1 hour, or until the internal temperature reaches 130 degrees on a meat thermometer. Set aside. The mousse can be served now or reheated later. (If reheated later, heat the oven to 400 degrees. Place the mousse in the oven and bake 10 minutes or slightly longer. Remove the foil and unmold the mousse on a round dish.)

7. Serve it sliced with the hot Sauce Portugaise.

Sauce Portugaise