Fillet Van Zeetong

Recipe Ingredients

		Bones from sole
1 cup	237ml	Fish stock
1 cup	237ml	Dry white wine
12		Sole fillets, totaling 1 3/4 lbs - rinsed, plus
1 lb	454g / 16oz	Sole fillets - ground smooth
		For quenelles
1 cup	237ml	Cold water
1/2 cup	99g / 3.5oz	Unsalted butter
1 1/2 cups	93g / 3.3oz	Flour - sifted
1		Egg - plus
2		Egg whites - beaten together
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/4 cups	296ml	Heavy whipping cream
1/2		Granny Smith apple - peeled, sliced thin
2 tablespoons	30ml	Calvados
1/2 teaspoon	2.5ml	Curry powder
12 teaspoons	60ml	Shrimp - shelled, deveined (medium)
2 tablespoons	30ml	Beurre Manie - (see below)
		Beurre Manie
1/4 cup	49g / 1.7oz	Soft unsalted butter
1/2 cup	31g / 1.1oz	Flour

Recipe Instructions

In large saute pan, heat fish bones, fish stock, and wine. Add fillets and gently bring to a boil. Reduce heat to simmer and cover. Cook about 6 minutes or until done. Remove from pan to a plate, and cover with buttered paper to keep warm. Reserve poaching liquid.

The quenelles: Meanwhile, in another pot, bring to boil the cold water with a pinch of salt. Stir in 1/4 cup of the butter, just to melt. Remove from heat and stir in flour. Beat thoroughly with a wooden spoon until the mixture begins to pull away from the sides of the pot. Let cool. Add egg and whites and mix well. Season ground sole with salt and white pepper. Add to pot with flour-egg mixture. Beat well. Gradually add 1/4 cup of cream. Place quenelle mixture in a pastry bag with a 1-inch plain nozzle or use teaspoons; see below.

Add the apple slices, Calvados, and curry powder to the sole poaching liquid. Simmer over low heat. Add remaining 1 cup of the cream. Bring to a boil and reduce to a fast simmer. Pipe quenelle mixture directly into the poaching liquid pot or use 2 spoons to mold the mixture into oval shapes. Add the shrimp. Stir gently and poach for 3 minutes. Stir in 2 tablespoons Beurre Manie to thicken. Cook for another minute to lose any floury taste.

For Beurre Manie: Combine flour and butter on a clean surface. Knead together well. This makes more than you'll need for the Sole.

To serve, cover fillets with the quenelles and some sauce.

This recipe yields 4 first course servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0108) - from the - TV FOOD NETWORK

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