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MOUSSE STUFFED SOLE 
20 oz. scallops, cold
3/4 tsp. salt
1/8 tsp. cayenne
1/8 tsp. nutmeg
1/8 tsp. white pepper
1 lg. egg plus 1 white
2 tsp. cognac or brandy
2 tsp. lemon juice
1 1/4 c. heavy cream
2 1/2 tbsp. chives
9 tbsp. butter
2 scallions, chopped
1 1/2 lbs. flounder filets
Salt and pepper
3/4 c. plus 1/3 c. white wine
2 tbsp. shallots
3 tbsp. wine vinegar
1 1/2 tbsp. chopped parsley
1/2 tsp. tarragon

Prepare the mousse by chilling all ingredients, as well as the blade and bowl of a food processor. Puree the scallops in batches, scraping down the sides of the bowl. Add the salt, cayenne, nutmeg, white pepper, egg, and egg white. Process until smooth. With machine running, pour in the lemon juice, brandy, and 3/4 cup cream. Process until smooth. Whip remaining cream until light and fold into mousse along with 1 tablespoon chives. Refrigerate mousse.

Butter a large baking dish. Place the fish skin side up. Season with salt and pepper and spoon mousse over the larger end of each filet. Fold smaller end over. Place each filet in the baking dish. Pour 3/4 cup wine around the fish; add hot water, if needed, to cover 2/3 of the filets with liquid. Butter a piece of foil or parchment paper and cover the fish, buttered side down. Bake in a preheated 375 degree oven for about 10 minutes, until fish is opaque and the mousse is set and firm. Transfer filets to paper to drain and make sauce.

Boil the shallots in a small saucepan with remaining wine and vinegar until reduced by 2/3's. Reduce heat to low. Whisk in 8 tablespoons butter, a piece at a time. Whisk over low heat for 30 seconds, and season with salt and pepper. Taste for seasoning and add more vinegar, if needed. Remove from heat and whisk in tarragon, parsley, and remaining chives. Serve hot over fish.

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