Sole With Chive Sauce

Recipe Ingredients

2		Sole
		Flour - for dredging
1		Egg yolk - mixed with
1 tablespoon	15ml	Water
1/2 cup	73g / 2.6oz	Fine bread crumbs
3/8 cup	88ml	Fish Stock - (see below)
1/4 cup	59ml	Dry white wine
		Salt - to taste
		Freshly-ground white pepper - to taste
3 tablespoons	45ml	Clarified butter
1 tablespoon	15ml	Shallot - thinly sliced (large)
1 tablespoon	15ml	Veal Jelly - (see below)
1/2 cup	118ml	Dry vermouth
2 tablespoons	30ml	Heavy cream
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Finely-chopped chives
1/2		Lemon - juiced
		Fish Stock
1		Snapper head
1		Onion - chopped (medium)
1		Bouquet garni - (2 sprigs thyme, 1 bay
		Leaf, 3" piece celery, 6 stalks parsley)
2 1/2 cups	592ml	Water
1/4 cup	59ml	Dry white wine
8		Peppercorns
		Salt - to taste
		Veal Jelly
1		Veal knuckle
1		Onion - roughly sliced
1		Carrot - chopped
1		Bouquet garni - (2 sprigs thyme, 1 bay
		Leaf, 3" piece celery, 6 stalks parsley)
		Salt - to taste
		Black peppercorns - to taste
		Water - to cover

Recipe Instructions

For Fish Stock: Place all ingredients in a saucepan. Bring to a gentle boil, continually skimming the surface. Simmer for 25 minutes. Strain.

For Veal Jelly: Place all ingredients in a saucepan. Bring to a boil, continually skimming the surface. Reduce to a simmer for 6 hours, until reduced to 1/2 cup. Strain and store in refrigerator. It will gel as it cools.

Preheat oven to 425 degrees. Remove the black skin from one side of the sole; make an incision across the tail and pull skin off. Dredge skinned side of sole in flour, then brush with egg, and coat with bread crumbs. Place in an ovenproof dish, crumbed-side up. Add 1/8 cup fish stock and the white wine just to cover bottom of pan; do not let it saturate the bread crumbed side. Season with salt and white pepper. Drizzle fish with 2 tablespoons of the clarified butter and bake for 15 minutes.

Heat the remaining tablespoon clarified butter in saute pan. Add shallots and saute. Add veal jelly. When melted, add the vermouth and remaining fish stock. Season with salt and pepper. Bring to a boil and reduce to a syrup consistency.

Once reduced, add cream and remove from heat. Whisk in butter. Add chives and lemon juice. Remove fish from oven and broil for 2 minutes to brown.

To serve, pour sauce on heated serving tray and lay fish on top.

This recipe yields 2 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0115) - from the - TV FOOD NETWORK

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