Filets De Sole Baumaniere

Recipe Ingredients

1 lb	454g / 16oz	Cooked shrimp - plus their shells
3/4 cup	177ml	Dry vermouth
1		Sole - cut 4 fillets,
		Black skin and head removed
		Salt - to taste
		Cayenne pepper - to taste
1 1/2 tablespoons	22ml	Melted butter
5/8 cup	148ml	Fish poaching stock
1		Bay leaf
1 section		Thyme
1		Saffron
1		Mussels
1/4 cup	59ml	Dry white wine
1 cup	237ml	Cream - scalded
3		Egg yolks
1 teaspoon	5ml	Brandy

Recipe Instructions

Place shrimp shells on a tray in a 300 degree oven for 30 minutes to dry. Remove.

Place 1/2 cup dry vermouth in a casserole pan on a gentle heat, add the fish fillets and season with salt and cayenne pepper. Cover the pan and poach fish for 5 minutes.

Place shrimp shells in a blender with 1/4 cup dry vermouth and the melted butter. Blend until a thick paste is obtained.

Place sole fillets on a heated serving dish and keep warm. Place the shrimp shell paste in the top of a double boiler on the heat and add 5/8 cup fish poaching stock, the bay leaf, thyme and a pinch of saffron and allow mixture to infuse for 5 minutes.

Place the mussels in a pan on a high heat with dry white wine and cover pan. Cook a few minutes, shaking pan from time to time. Remove mussels from shells. Sieve shrimp shell mixture into scalded cream -- combine.

Mix egg yolks with a little of the sauce and then combine with the rest of the sauce. Heat gently until thickened and add brandy. Garnish fish with shelled mussels and cooked shrimp and coat with sauce.

This recipe yields 2 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0034) - from the - TV FOOD NETWORK

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