1/2 lb. filet of sole (or firm white fish), cut in 1 inch pieces
1 egg
1/4 c. heavy cream
2 tbsp. Dijon mustard

In blender or food processor, combine all ingredients. Blend until smooth. Set aside.

4 salmon steaks, 1 inch thick
3/4 c. dry white wine
1 tbsp. chopped onion
1/4 c. heavy cream
2 tbsp. butter (or butter)
2 tbsp. Grey Poupon Dijon Mustard

Arrange salmon in shallow baking dish. Spoon mousse on salmon. Add wine. Bake in preheated 450 degree oven 20 minutes. Remove salmon to serving platter. Keep warm. Pour fish liquid into large skillet. Add onion, cream and butter. Boil, stirring until reduced by one half. Mix in mustard. Serve salmon with sauce. Serves 4.