The Melting Pot 2.0/The Melting Pot 2.0.iso/food/fish/sole03

Internet Message Format | 1995-09-27 | 14.5 KB

From: [e-mail]
Newsgroups: rec.food.recipes
Subject: COLLECTION: Fillets of Sole
Date: 20 Jan 1995 14:51:10 -0000
Message-ID: <3foiku$[e-mail]>

Responding to: [e-mail] (Kathi Denial)

kd> I'm tired of frying fillet of sole, any ideas out there?

I took this as a challenge and went through all the recipes for sole that
I've collected over the years. This is about as wide a variety as you're
likely to see in one place (sole, flounder and halibut are personal favorites
of mine):

 Fillet of Sole Florentine    No. 810                   Yields 6 Servings

     6 Filets    Sole                                   Butter
 1 1/2 Cups      Creamed Spinach                        Paprika
     1 Cup       Sauce Bechamel #2
                 Bread Crumbs

Poach the fish, using a well greased fish poaching tray.
Place a layer of the creamed spinach in the bottom of an oven proof dish.
Arrange the drained, poached fillets over the spinach.
Cover the whole with the Sauce Bechamel #2.
Thoroughly cover with a coating of bread crumbs.
Dot generously with butter.
Sprinkle with paprika.
Run under a prewarmed broiler to heat through and sauce is glazed.

 Filets de Sole aux Moules (Mussels)    No. 1886        Yields 6 Servings

     2 Dozen     Mussels                                Green Parts Only),
     2 Cups      Sparkling Apple Cider                  Sliced Thin
     1           Bay Leaf                 1/2 Cup       Creme Fraiche
     2           Shallots, Minced           2 Lb        Sole Fillets
     1 Stalk     Celery, Chopped Coarse       -         Kosher Salt
     1 tsp       Dried Thyme                  -         Pepper, Ground
     3 Tbls      Sweet Butter               2 Tbls      Chives, Ground
 1 1/2 Cups      Leeks (White & Pale

Scrub mussels and remove hairy beard which protrudes from the shell.
Combine the cider, bay leaf, shallots, celery and thyme in a large pot.
Bring to a boil over high heat.
Boil 3 minutes.
Add the mussels.
Cover.
Cook over high heat for 1 minute.
Uncover.
Remove all opened mussels to a bowl.
Cover.
Continue cooking, shaking the pot vigorously once or twice a minute and
uncovering every 20 or 30 seconds to check for opened mussels.
Discard any mussels which have not opened after 5 minutes.
Remove the mussels from their shells.
Discard the shells.
Set the mussels aside.
Return any juices which have accumulated in the bottom of the bowl to the pot.
Strain the mussel liquid through a cheesecloth lined sieve into a large
skillet.
Melt the butter in another large skillet over moderately low heat.
Add the leeks.
Cover.
Cook until the leeks are soft (about 15 minutes).
Add the Creme Fraiche.
Bring to a simmer.
Bring the mussel liquid to a boil over high heat.
Boil until reduced to 1 1/2 cups (for 6 servings, adjust as needed).
Reduce heat to maintain a simmer.
Add the sole fillets.
Poach, uncovered, until the fish barely flakes with a fork (3-4 minutes).
Transfer the fish to a warm serving plate.
Raise the heat to high and reduce the liquid in the skillet to  1/4  cup (for
6 servings).
Add to the leek mixture along with the mussels.
Bring to a simmer over high heat.
Season to taste with salt and pepper.
Spoon the sauce and mussels over the sole.
Garnish with chives.
Serve.

 Fillet of Sole Veronique    No. 807                    Yields 4 Servings

     1 Cup       Dry White Wine           1/2 Cup       Whipping Cream
 1 1/2 Cups      Seedless Grapes            1 Tbls      Curacao
     2 Fillets   Sole, Skinned                          Pate Feuilletee
     1 Cup       White Wine Sauce

Preheat the oven to 350 degrees.
Remove the skin from the grapes.
Marinate the grapes in the wine for an hour or more.
Drain the grapes, reserve the wine.
Carefully dry the fillets between paper towels and place in a large skillet.
Cover with buttered poaching paper and simmer until the fillets are opaque
(about 10 minutes).
Keep the fish warm and place in an oven proof baking dish.
In preparing the white wine sauce use a fumet in place of the poultry or veal
stock.
Fold the grapes into the white wine sauce.
Fold in the whipping cream and Curacao.
Coat the fish with this mixture and run the baking dish under the preheated
broiler until the sauce colors.
Serve at once garnished with crescents and diamonds of egg glazed Pate
Feuilletee.

 Fillet of Sole Ambassadeur    No. 811                  Yields 5 Servings

    10 Fillets   Sole, Skinned              1 Tbls      Butter
     1 Tbls      Shallot, Chopped Fine      1 Cup       Mushrooms, Chopped
                 Salt                       1 Cup       Whipping Cream
                 Pepper                     4           Egg Yolks
   1/2 Cup       Dry White Wine                         Beurre Manie
 1 1/2           Lemon, Juice Only

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.

 Fillet of Sole Duglere    No. 809                      Yields 4 Servings

     2 lb        Fillets of Sole            1 Cup       Dry White Wine
     2 Tbls      Lemon Juice                1 lb        Tomatoes
   1/4 Cup       Shallots, Chopped Fine     1 Cup       White Wine Sauce
   1/4 Cup       Mushrooms, Chopped                     Parmesan, Grated
     2 Tbls      Parsley, Chopped Fine      1 Dash      Paprika
     3 Tbls      Butter

Preheat the oven to 350 degrees.
Remove the skins from the fillets and dry thoroughly between paper towels.
Sprinkle with the lemon juice.
Saute the shallots, mushrooms and parsley in the butter using a large skillet.
Add the fish and the wine.
Bring to a boil and reduce heat immediately.
Cover the pan with buttered poaching paper.
Remove the pan from heat and place in the oven.
Bake until the fish is opaque (about 10 minutes).
Remove the skins and seeds from the tomatoes and dice.
Place the fish in a buttered oven proof baking dish.
Reserve the stock for use in preparing the white wine sauce.
Add the tomatoes once the sauce has thickened.
Pour the resulting sauce over the fish.
Grate a generous amount of Parmesan over the top of the fish along with
paprika.
Run under a broiler until the sauce colors.

 Flounder/Sole Amandine    No. 2950                     Yields 4 Servings

     1 Lb        Flounder/Sole/Catfish      2           Lemons, Juice Only
                 Fillets                    4 tsp       Olive Oil
     4 Tbls      Almonds, Sliced            4 tsp       Parsley, Minced
   1/4 Cup       Dry White Wine

Cut the fish into one piece per serving.
Spray a large, non-stick skillet or electric fry pan liberally with non-stick
cooking spray.
Spread the almonds in a shallow layer.
Toast over moderate heat, watching carefully to prevent burning.
Remove the almonds.
Set aside.
Spray the fry pan or skillet with additional cooking spray.
Arrange the fillets in a single layer.
Combine all the remaining ingredients except the parsley.
Spoon the mixture over the fillets.
Cover.
Cook over moderate heat for 3 to 4 minutes.
Uncover.
Cook just until the fish becomes opaque.
Serve sprinkled with parsley and the toasted almonds.

 Packets of Sole w/Spinach    No. 2207                  Yields 4 Servings

     1 Lb        Spinach                    8           Mushrooms, Sliced Thin
   1/4 Cup       Water                      3 oz        Sweet Butter
     4 6 oz      Sole Fillets                 -         Salt
     4           Scallions, Trimmed &         -         Black Pepper, Ground
                 Sliced Thin Diagonally     1           Lemon, Sliced Thin

Preheat the oven to 425 degrees.
Prepare the spinach by removing the stems and any yellowed or torn outer
leaves.
Wash well.
Place in a pot.
Add the water.
Cover.
Steam over medium high heat until just wilted (1-2 minutes).
Drain immediately.
Plunge into cold water to stop the cooking.
Drain again.
Press out excess liquid - (the spinach MUST be DRY!).
Spread on paper towels.
Cut one heavy piece of aluminum foil, about 14" long, for each serving.
Butter the center of each, covering about 9 square inches (4 1/2"x4 1/2").
Spread equal amounts of the spinach on each piece of foil.
Top each with a fillet.
Sprinkle scallions and mushrooms over.
Dot with small pieces of butter.
Season with salt and pepper.
Lay 2 slices of lemon on each.
Fold the foil over the fish along its length.
Press the sides of the foil together along the length of the fish.
Fold over twice to seal.
Close the ends of each packet.
Seal.
Lay the packets on a baking sheet.
Place on the middle shelf of the oven.
Bake for 15 minutes.
Remove from the oven.
Carefully open each packet.
Transfer the contents to warm serving plates.
Spoon a little of the cooking liquid over.
Serve immediately.

 Venetian Sole    No. 2670                              Yields 4 Servings

     4 small     Sole Fillets                 -         Coarse Salt
     4 Tbls      Mint, Chopped                -         Pepper, Ground
     4 Tbls      Parsley, Chopped           1           Lemon, Quartered
     1 Clove     Garlic, Minced
     4 Tbls      Sweet Butter

Wipe the fillets dry using paper towels.
Score each fillet against the grain twice using a knife.
Combine the mint, parsley and butter.
Mix thoroughly.
Season with salt and pepper to taste.
Cover a broiler pan with aluminum foil.
Place the fillets on the pan.
Spread half of the herbed butter equally over the fillets.
Turn the fillets over.
Spread the remaining herbed butter equally over the second side of the
fillets.
Set aside.
Preheat the broiler.
Broil the fillets 2 or 3 minutes on the first side.
Turn the fillets using a spatula.
Broil on the second side until the fillets begin to flake when tested with a
fork (roughly 3 or 4 minutes) - don't let them overcook.
Place the fillets on individual plates.
Drizzle the pan juices over.
Garnish with lemon wedges.

 Filetti di Sogliola Fritti (Deep Fried Sole)  No. 2170 Yields 4 Servings

     8 Fillets   Sole                     3/4 Cup       COLD Water
       -         Coarse Grained Salt        3 XLARGE    Eggs, Whites Only
                 BATTER:                      -         Salt
     1 Cup       All-Purpose Flour            -         Lemon Wedges
     1 Pinch     Salt
     3 Tbls      Olive Oil

Put the fillets of sole in a bowl of cold water with some coarse grained salt.
Set aside.
Sift the flour into a large bowl.
Add the salt.
Blend using a wooden spoon.
Form a well in the middle of the flour.
Pour the oil into the well.
Start mixing with the wooden spoon, incorporating some of the flour.
Add the water a little at a time to prevent lumps from forming while you
continue to mix the oil and flour.
Let the batter rest for at least an hour in a cool place after all the water
has been incorporated.
Preheat the deep fat fryer.
Line a serving dish with paper towels.
Beat the egg whites in a copper bowl until stiff.
Gently fold the egg whites into the batter using a rotating motion.
Remove the fillets from the cold water.
Pat dry.
Dip each fillet into the batter and then drop into the fryer.
Cook each fillet for about 1 minute.
Remove from the fryer and place on the paper towels in the serving dish.
Once all the fillets have been cooked, remove the paper towels.
Sprinkle the fillets lightly with salt.
Serve hot with lemon wedges alongside.


Joel