| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Fish and se, Main course | 4 | servings | |
INGREDIENTS
| 8 | Very long sole fillets | |
| 1 | Egg white | |
| Lemon juice | ||
| Salt and white pepper | ||
| 3 | tb | Chopped parsley |
| 1/2 | c | Cream |
| 1 | c | Dry white wine |
| 1 | ts | Tarragon |
| 3 | Fillets of sole; for the filling | |
| 1 | c | Fish stock |
| 1 | Onion | |
| 1 | Shallot | |
| 1/4 | lb | Puff pastry |
| 2 | Egg yolks | |
| 1 | c | Cream |
| 8 | Shrimp | |
| 1/4 | c | Mussels; optional |
| 1/4 | c | Clams; optional |
INSTRUCTIONS
1. Cook clams and mussels in the white wine and chopped onions. Set aside.( optional) 2. Process the 3 extra fillets of sole to a paste.Add the parsley,tarragon, salt and pepper.And process.Add the egg white and process 1 minute. Chill 2 hours. 3. Remove fish paste and stir in cream. Both should be very cold. 4. Spread filling over each of the fish fillets, that were seasoned with salt, pepper and lemon juice. 5. Place 1 raw shrimp in the center on top of the paste in such a way that the tail will show. 6. Roll fish rolls up and place them standing in a buttered ovenproof dish. 7. Add shallots, onion,wine, salt and pepper. Bake 20 t0 25 minutes at 350 F ( pre heated). 8. Make the sauce veloute as in the recipe bellow. 9. Add the mussels and clams to the sauce, just before adding the egg yolks 10. Transfer fish rolls to a serving plate and pour sauce around fish, 11. Decorate with small puff pastry half moons. Recipe by: Miriam Podcameni Posvolsky Posted to KitMailbox Digest by Pat Hanneman <kitpath@earthlink.net> on Sep 09, 1998, converted by MM_Buster v2.0l.
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