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Cut sole into medium size pieces; place in blender or
food processor. Process until smooth. With machine running, add egg white;
gradually flake in butter. Add salt and pepper; pulse mix until smooth.
Do not overmix. Strain through fine sieve. Place puree in stainless steel
bowl over ice bath; using a spoon, incorporate cream. Mix completely. Line
3 oz. timbale molds with plastic wrap; fill using the following sequence:
sole mousse, chervil, salmon slices, chervil, sole mousse. Place filled
timbales in water bath; bake at 300 degrees F until cooked through. Let
cool; unmold. Refrigerate until chilled.
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