Fillets De Sole Vermouth

Recipe Ingredients

3 cups	711ml	Cold water
		Bones from 2 sole
1/2 cup	118ml	White wine
1 cup	110g / 3.9oz	Carrot - finely sliced (medium)
1 cup	62g / 2.2oz	Onion - finely sliced (medium)
1 cup	237ml	Leek - finely sliced (medium)
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Sole - (14 oz ea) - filleted 8 portions
2 1/4 cups	533ml	Italian dry vermouth
1/2 cup	118ml	Whipping cream
4		Egg yolks
1		Black truffle - sliced very thinly

Recipe Instructions

For fish stock: Pour water into large pot and add bones, white wine, carrots, onion and leek. Simmer for 30 minutes over low heat. Strain and discard bones and vegetables. Season stock with salt and pepper and reduce to half its volume.

Poach fillets with Vermouth and 3/4-cup stock in large pan over low heat for 10 minutes.

Pour off most of stock from fillets into saucepan and bring to a boil. Meanwhile, sprinkle fish with remaining vermouth and season. Keep warm on low heat.

Strain the boiling stock into a clean pan and reduce over high heat to 1/2 cup. Add cream and boil again. Beat egg yolks in bowl and add cream sauce to yolks. Pour all back into pot and reduce heat to low. Do not boil.

To serve, arrange fillets on a platter, coat with sauce, and garnish with sliced truffle.

This recipe yields 4 first course or 2 main dish servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0160) - from the - TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.