Fillets De Sole Vermouth
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
59
Spice
56
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 cups
Water (cold)1 cup
White Wine1 medium
Carrot (finely sliced)1 medium
Onion (finely sliced)1 medium
Leek (finely sliced)1 cup
Whipping CreamDirections:
1
For fish stock: Pour water into large pot and add bones, white wine, carrots, onion and leek
2
Simmer for 30 minutes over low heat
3
Strain and discard bones and vegetables
4
Season stock with salt and pepper and reduce to half its volume
5
Poach fillets with Vermouth and 3/4-cup stock in large pan over low heat for 10 minutes
6
Pour off most of stock from fillets into saucepan and bring to a boil
7
Meanwhile, sprinkle fish with remaining vermouth and season
8
Keep warm on low heat
9
Strain the boiling stock into a clean pan and reduce over high heat to 1/2 cup
10
Add cream and boil again
11
Beat egg yolks in bowl and add cream sauce to yolks
12
Pour all back into pot and reduce heat to low
13
Do not boil
14
To serve, arrange fillets on a platter, coat with sauce, and garnish with sliced truffle