Sole Thermidor Recipes

Steps:

• Trim fish fillets and poach in two cups of the court bouillon.
• Lift carefully onto a hot baking platter.
• Combine the flour and melted butter; add the court bouillon in which the fish was poached.
• Cook for three minutes; remove from heat.
• Add seasonings, cream, brandy and 2 tablespoons of the cheese (do not cook).
• Pour sauce over the fish, sprinkle with the remaining cheese and place under broiler to brown.

Steps:

• Place a medium saucepan on a burner and add 2 cups water. Bring to a boil, then reduce the heat and slowly whisk in all of the butter. Hold warm until ready to heat lobsters.
• Marinate filets in 1/4 cup olive oil, cracked black pepper, and thyme for 1 hour at room temperature.
• Preheat a grill. Season filets with kosher salt and grill to desired temperature. Remove from grill and allow to rest for 4 minutes before serving.
• While meat is coking, reheat the melted butter if needed. While meat is resting, place the lobster tails and claws in the butter and heat until warmed all the way through, about 3 minutes.
• Meanwhile, heat remaining 1/4 cup olive oil in a saute pan over medium heat. Add chopped garlic and blanched baby spinach and saute until heated through.
• For each dish, place a potato cake in the center of a plate, top with sauteed spinach, and a lobster tail. Thinly slice the filet into 6 slices and fan the filet out in front of the potato and spinach. Top with the lobster claw and pour sauce around the plate. Serve spaetzle as a side dish.
• Preheat oven to 400 degrees F.
• In a baking dish, toss the whole potatoes with the olive oil, salt, and pepper. Roast until mostly cooked through. Remove from oven and cool. Peel potatoes and grate. Season with salt and pepper, to taste.
• Melt the butter in a saute pan over medium heat. Saute the onion until tender. Add the cooked onion to the grated potato mixture. Form into 4 patties, place on a cookie sheet, cover with plastic wrap, and chill in the refrigerator.
• Heat about 1/4 cup of olive oil in a large saute pan over medium-high heat. Add potato cakes and saute until golden brown on both sides and heated through, about 2 minutes on each side. Drain on paper towels.
• Preheat oven to 500 degrees F. Place lobster heads on a sheet tray and roast until slightly browned, approximately 15 to 20 minutes. In the meantime, sweat onion, carrot, celery, shallots, and garlic in 1/2 stick of butter in a large saucepan. Add brandy and reduce until almost dry. Add white wine and reduce. Add tarragon, bay leaves, parsley, thyme, basil, chicken stock, tomato paste, and roasted lobster heads. Bring to a boil and simmer for 2 hours, skimming periodically. Strain through a chinois, return to the pan, and reduce by half until the sauce starts to thicken, approximately 30 minutes. In the meantime, reduce heavy cream by half in a small saucepan. Whisk in the heavy cream and finish sauce by slowly adding the remaining 1/2 stick of butter, 1 tablespoon at time. Keep warm until ready to serve.
• Beat egg, yolks, and milk in bowl and set aside. Measure all dry ingredients and place in bowl. Add egg mixture to flour mixture and blend with hand, then add the melted butter. Let batter rest for 30 minutes.
• Bring a large pot of boiling, salted water to a boil. Place a perforated hotel pan over the boiling water. Pour the batter into the perforated pan and press it through into the water. Cook until spaetzle rises to the top. Drain and shock in ice water. Drain again and toss with the oil. Serve as a side with the lobster.

Steps:

• Preheat oven to 350 degrees F.
• In small saucepan over medium heat, melt 2 TBL butter (or margarine), salt, seasoned salt and pepper; use to brush fillets on both sides. Roll up each fillet from a narrow edge and place, seam side down, in a 9"x9" baking pan. Pour 1/2 cup milk over fillets and bake 25 minutes or until fish flakes easily when tested with a fork.
• Meanwhile, in same saucepan over medium heat, melt remaining butter and stir in flour until blended. Gradually stir in remaining 3/4 cup milk and cook, stirring constantly, until mixture is thickened. Reduce heat and stir in cheese until melted; stir in sherry.
• When fish is done, remove from oven and preheat broiler. Pour pan liquid off, reserving 1/4 cup; stir into cheese sauce. (If not using sherry, use 3 TBL more of pan liquid.) Pour sauce over fish; sprinkle with paprika. Broil about 1 minute or until sauce is slightly golden.
• *You may also use 16 ounces of frozen sole fillets, thawed. Arrange fillets in 12" x 8" baking pan (do not roll); proceed as above.

Steps:

• In a small bowl, combine the butter, dill, onion powder, garlic powder, salt if desired, and pepper. , In a large skillet, heat butter mixture over medium heat until melted, 1-2 minutes. Add the sole; cook until fish just begins to flake easily with a fork, 2-3 minutes on each side. If desired, garnish with dill and lemon.

Steps:

• In a large saucepan, saute onion in 1 tablespoon butter until tender. Combine soup mix and flour; stir into onion until blended. Gradually whisk in milk. Stir in wine or broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Add cod; cook for 1-1/2 minutes. Stir in shrimp; cook 1 minute longer or until fish flakes easily with a fork and shrimp turn pink. Remove from the heat; stir in mozzarella cheese and parsley until cheese is melted. , Transfer to a 3-cup baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over seafood mixture. Broil 4-6 in. from the heat for 3 minutes or until topping is golden.