Fillets Of Sole Pavillon Recipes

Steps:

• Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

Steps:

• Preheat the oven to 400 degrees.
• Run the fingers lengthwise down the center of each fillet. There may be a tiny bone line at the end near the center base of each fillet. If there is, use a small paring knife and cut on either side of this boneline to remove it. Arrange the fillet halves skinned side up on a flat surface.
• Split each fillet down the center lengthwise.
• Rub the bottom of a baking dish with one teaspoon of the butter. Scatter the shallots over it. Scatter the mushrooms over the dish and arrange the tomatoes evenly over the mushrooms. Sprinkle with salt and pepper.
• Fold each piece of fillet in half. Arrange the folded fillet pieces neatly and compactly in one layer over the tomatoes. Sprinkle with salt and pepper. Pour the wine over all. Cover closely with a round of wax paper.
• Place the baking dish on top of the stove and bring to the simmer.
• Place in the oven and bake five minutes.
• Using a spatula, transfer the pieces of fillet to a warm ovenproof serving dish. Cover with foil and keep warm.
• Bring the pan sauce with the mushroom slices to the boil. Add the fish stock. Cook down over high heat until reduced to about one and one-half cups. Stir in the veloute.
• Add three-quarters cup of the cream and bring to the boil. Cook, stirring, about five minutes. Off heat, swirl in the remaining two tablespoons of butter. Add the parsley.
• Whip the remaining one-quarter cup of heavy cream until it holds peaks but is not stiff. Beat in the egg yolk. Add six tablespoons of the whipped cream mixture to the sauce. Discard the rest (it is almost impossible to whip less than one-quarter cup of cream).
• Preheat the broiler to high.
• Spoon the sauce over the fish fillets. Place under the broiler and leave the door open. Let stand under the broiler heat about two or three minutes until golden brown and bubbling on top.

Steps:

• Grate the zest from the oranges, and set aside. Slice off the stem end of the oranges. Place the fruit on a work surface, cut side down; using a sharp knife, cut away the peel and white pith, in a single curved motion, from end to end. Working over a bowl to catch the juices, use a paring knife to slice carefully between the sections and membranes of each orange; remove the segments whole. Squeeze the membrane to release any remaining juice before discarding. Set aside the segments and juice.
• Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. Lay the fillets on a work surface, skinned side up, and top each with a layer of arugula leaves. Season with half the salt and pepper, and roll up tightly. Place one fillet seam side down on each length of parchment paper near the crease. Combine the orange zest, juice, and segments; olive oil; oregano; and remaining salt and pepper. Spoon the dressing with segments over each fillet. Fold the other half of the parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal.
• Place packets on a rimmed baking sheet or in a heavy skillet (preferably cast iron); bake 25 to 30 minutes or until fully puffed. Remove from oven; open carefully. Transfer fillets to a plate; spoon cooking liquid and orange segments over.

Steps:

• Place fillets in a greased baking dish.
• Combine rosemary, wine, lemon juice and pour over the fish.
• Top with scallions and mushrooms.
• Cover with aluminum foil.
• Bake in preheated 350-degree oven for about 15 minutes or until flaky.
• Sprinkle with parsley and season with salt and pepper.

Steps:

• Put the fillets on a flat surface. There may be a small bone line running partly down the center of each fillet. If so, cut on both sides and discard it.
• Beat the egg, salt, pepper, water and one tablespoon of oil in a flat dish.
• Put the flour in a flat dish and toss the fillets in it. Shake off excess.
• Put bread crumbs in a flat dish.
• Dip the floured fillets, one at a time, in the egg mixture to coat well. Dip them on both sides in the bread crumbs and pat lightly to make the crumbs adhere.
• Heat the remaining one-third cup of oil in a heavy skillet and add enough breaded fillets to make one layer without crowding. Cook until golden brown on one side, about one and one-half to two minutes. Turn and cook about one and one-half minutes on the second side. The cooking times will depend on the thickness of the fish. It may be necessary to add more oil if it disappears. As the fillets are cooked transfer them to a warm serving platter. Continue cooking until all the fillets are done.
• Pour off the oil from the skillet and wipe it out with paper towels.
• Put the butter in the skillet and swirl it around over high heat until it starts to foam. Continue cooking until it starts to become hazelnut brown. Pour this over the fish. Sprinkle the fish with the lemon juice and serve.

Steps:

• Peel, core and cut apples into rings; fry lightly in 1 ounce of the butter, and then drain.
• Coat fish with seasoned flour.
• Add the remaining butter to pan and fry the fillets for 5 minutes on each side.
• Arrange on a warmed serving dish, garnish with apple rings and keep hot.
• Add the bay leaf, clove and remaining flour to the pan and stir well.
• Gradually add the cider and lemon juice and bring to boil, stirring all the time.
• Strain the sauce over fish and serve at once.