| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Fish |
5 |
Servings |
INGREDIENTS
| 10 |
|
Fillets sole; skinned |
| 1 |
tb |
Shallot; chopped fine |
|
|
Salt |
|
|
Pepper |
| 1/2 |
c |
Dry white wine |
| 1 1/2 |
|
Lemon; juice only |
| 1 |
tb |
Butter |
| 1 |
c |
Mushrooms; chopped |
| 1 |
c |
Whipping cream |
| 4 |
|
Egg yolks |
|
|
Beurre manie |
INSTRUCTIONS
From: Joel.Ehrlich@salata.com (COLLECTION)
Date: 20 Jan 1995 14:51:10 -0000
Place the skinned fillets in a well buttered heat proof dish or skillet.
Sprinkle with the chopped shallots. Add Salt and Pepper. Add the white
wine and the juice of 2/3 of the lemons. Cover with buttered poaching paper
and simmer until the filets are done. While the fillets are cooking, melt
the butter in a heavy saucepan. Add the juice of the remaining lemons to
the butter and saute the mushrooms. Add Salt and Pepper. Cook over high
heat from about 3 minutes, until the juices disappear. Reduce heat and add
1/2 the whipping cream. Simmer until reduced by 1/3. Remove from the heat
and beat in 1/4 of the egg yolks. Drain the stock from the fish and
reserve. Spread the mushroom mixture on a heat proof serving platter and
arrange the fillets over it. Heat the fish stock and add the Beurre Manie.
Beat in until well thickened. Add the remaining whipping cream. Heat to the
boiling point. Remove from heat and add the remaining egg yolks. Strain the
sauce and pour it over the fish fillets. Glaze under a pre-warmed broiler
until brown. Serve at once.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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