Fillets De Sole Vermouth Recipes

Steps:

• For fish stock: Pour water into large pot and add bones, white wine, carrots, onion and leek. Simmer for 30 minutes over low heat. Strain and discard bones and vegetables. Season stock with salt and pepper and reduce to half its volume.
• Poach fillets with Vermouth and 3/4-cup stock in large pan over low heat for 10 minutes.
• Pour off most of stock from fillets into saucepan and bring to a boil. Meanwhile, sprinkle fish with remaining vermouth and season. Keep warm on low heat.
• Strain the boiling stock into a clean pan and reduce over high heat to 1/2 cup. Add cream and boil again. Beat egg yolks in bowl and add cream sauce to yolks. Pour all back into pot and reduce heat to low. Do not boil. To serve, arrange fillets on a platter, coat with sauce, and garnish with sliced truffle.

Steps:

• Preheat oven to 400 degrees.
• Arrange the fillets skinned side up on a flat surface. Sprinkle lightly with salt and pepper to taste.
• Put the scallops into the container of a food processor or blender. Add the egg white and start blending. Gradually pour in the cream. Add salt and pepper to taste and Tabasco and blend.
• Spoon an equal portion of the scallop mixture on each fillet. Fold over the ends of the fillet to enclose the mixture.
• Select a shallow, heatproof baking dish large enough to hold the folded fillets in one layer. Rub it with the tablespoon of butter. Arrange the fillets, seam side down, over the dish. Sprinkle lightly with salt and pepper. Pour the vermouth over all.
• Place the dish on top of the stove and bring the liquid to the simmer. Cover closely with aluminum foil and place in the oven. Bake 15 minutes.
• Transfer the fish fillets to a hot serving platter and cover with foil to keep warm. Pour the pan liquid from the fish into a saucepan.
• Bring the liquid in the saucepan to the boil over high heat and cook down. As the liquid boils add any liquid that accumulates around the fish. Continue cooking down to one-third cup. Add the cream and cook down over high heat about four minutes. There should be about one cup. Line a mixing bowl with a strainer. Add the sauce and scrape to extract all the liquid from any solids in the sauce. Return the sauce to a saucepan and reheat.
• Add the lemon juice and pour the sauce over the fish. Serve sprinkled with parsley.