set HyperTextList = [ #60:temp0,#43:temp1,#35:temp2]
set VideoList = []
@
SPRING SOLE FILLETS
Have the store prepare the sole fillets. Keep the large bones. Make a stock with the bones and 3/4 bottle of Muscadet wine. Cook for 20 minutes. Sieve. Trim the mushrooms. Peel the vegetables. Skin and seed the tomatoes. Dice all the vegetables finely. Pour into the stock and cook for 8 to 10 minutes then strain. Salt and pepper the sole fillets then fold them, shin side towards the inside. Arrange them in a lightly buttered flameproof dish and add the vegetables. Pour in the boiling fish stock and poach for about 2 minutes over a very low heat. Arrange the fillets on the hot serving dish and decorate with a few vegetables. Pour in a ladleful of stock. Keep warm in an open oven and make the sauce. Melt the butter in a saucepan. Add the cream little by little, whipping well. Salt and pepper. Add the lemon juice and the chopped chervil. Serve the sauce in a gravy boat.
@
2 sole, weighing 1 lb each
1 bottle Muscadet wine
1 leek
3 celery sticks
4 1/2 oz carrots
3 1/2 oz button mushrooms
4 1/2 oz turnips
2 tomatoes
1/2 cup butter
1 1/4 cups cream
1 lemon
1 bunch chervil
@
10
mn
@
45
mn
@
Jean Van Egroo recommends a Burgundy wine: a Chassagne-Montrachet, for instance.
