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SOLE AND SMOKED SALMON

Have your fishmonger remove the backbones from the soles, without detaching the fillets from the head and tail.  Reserve the bones.  Place a slice of smoked salmon where the backbone was in each of the soles.  Refrigerate.  In a medium saucepan place the bones and half the court bouillon and bring to a boil.  Reduce heat and simmer 20 minutes.  Strain and cool.  Preheat the oven to 250F.  Butter a roasting pan and place the soles in it.  Pour the court bouillon over the fish.  Bring to a simmer and cook the fish for 8-10 minutes.  Transfer the soles to a platter and keep warm in the oven.  In a small bowl whisk together the egg yolks and cr¸me fra”che. Stir the cr¸me fra”che into the poaching liquid and heat gently but do not boil.  Season with salt and pepper and a squeeze of fresh lemon juice.  Garnish the platter with lemon slices before serving.
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6x6-ounce soles
3 slices smoked salmon, halved lengthwise
1 cup fish stock
4 cups court bouillon
1 cup cr¸me fra”che
2 egg yolks
2 lemons, thinly sliced
1/4 cup unsalted butter
salt, pepper
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30
mn
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30
mn
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Fish
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Riesling
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