Fillet De Sole Fish Marguery

Introduction To Fillet De Sole Fish Marguery

Fillet de sole fish marguery is a delicious fish dish and if you like fish dishes then this dish is for you to try this amazing fish dish and prepare this dish by following this amazing recipe 

Fillet De Sole Fish Marguery
Fillet De Sole Fish Marguery

Ingredients,Quantities And Methods To Prepare Fillet De Sole Fish Marguery

Ingredients,quantities and methods and techniques to Prepare the delicious and healthy fillet de sole fish marguery

Step One To Prepare Fillet De Sole Fish Marguery

Ingredients And Their Quantities To Prepare Fillet De Sole Fish Marguery

YIELD : 8 portions EACH PORTION : 4 oz fish

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTSQUANTITY
Butter


Shallots chopped
very fine



Fillets of sole
(2 oz ea)



Mushrooms cooked


Shrimp cooked 
and shelled 



Large oysters


Dry white wine


Fish stock
Or water



Lemon juice


Salt 


Pepper

For pan 


3




16




8 caps 







8


4 oz


4 oz




from ¼ lemon 


to taste 


to taste 

Method To Prepare Fillet De Sole Fish Marguery

1. Butter a saucepan well and add chopped shallots.Arrange the fillets of sole over the shallots.On each fillet place a mushroom, shrimp and an oyster.Add the white wine , fish stock , lemon juice and salt and pepper. 2. Cover with a well buttered paper and bake at 475° F for about 12 minutes.Remove the fillets from the pan and arrange them on a heater platter .

Step Two To Prepare Fillet De Sole Fish Marguery

Ingredients And Their Quantities To Prepare Fillet De Sole Fish Marguery

INGREDIENTSQUANTITY
Cream sauce 
( recipe given below) 
or fish sauce
8 oz

Method To Prepare Fillet De Sole Fish Marguery

3. Reduce the juice in the pan by boiling for a few minutes.Add cream sauce.Stir with a wire whip to blend, cook for a few seconds and remove from heat.

Step Three To Prepare This Dish
Ingredients And Their Quantities To Prepare This Dish

INGREDIENTSQUANTITY
Egg yolk 


Light cream


Whipped cream


Truffle




4 oz 


3 tbsp 


8 thin slices 

Method To Prepare This Dish

4. Mix egg yolks with cream and blend into the sauce .At the last minute fold in whipped cream.Strain sauce through a cheese cloth. 5. Pour sauce over the fillets , pipe on border of duchess potatoes (recipe given below) if desired.Place the platter in oven heated to 475 °F. or under a salamander until golden brown.Garnish with a thick slice of truffle on each fillet, if desired.Serve at once.

 

Cream Sauce No 1 (Light)

Ingredients,Quantities And Methods To Prepare Cream Sauce No 1 (Light)

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTS for1 gal+3 gal+5 gal+
Butter Or margarine


Bread flour 


Milk 


Salt

6 oz 


6 oz 


1 gal 


1 tbsp 

1 lb


1 lb 


3 gal 


3 tbsp 

1 lb .12 oz 


1 lb .12 oz 


5 gal 


2 oz 

Method To Prepare This Sauce

  1    Melt butter in thick bottomed sauce pot.Stir in flour to make a roux.Cook over low heat,stirring constantly for 8 to 10 minutes.Do not allow roux to brown.

2.     Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth. 

3.   Simmer for 5 minutes stirring occasionally. Bring to a boil.

4. Strain through china cap

Cream Sauce No 2 (Medium)

Ingredients,Quantities To Prepare Cream Sauce No 2(Light)

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTS for1 gal+3 gal+5 gal+
Butter Or
margarine



Bread flour


Milk


Salt

8 oz




8 oz 


1 gal 


1 tbsp 

1 lb. 8 oz




1 lb. 8 oz


3 gal 


3 tbsp 

2 lb .10 oz .




2 lb .10 oz .


5 gal 


2 oz 

Method To Prepare This Sauce

1. Melt butter in thick bottomed sauce pot.Stir in flour to make a roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown

2. Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth.

3. Simmer for 5 minutes stirring occasionally. Bring to a boil.

4. Strain through china cap

 

Cream Sauce No 3 (Heavy)

Ingredients,Quantities To Prepare Cream Sauce No 3 (Heavy)

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTS for1 gal+3 gal+5 gal+
Butter Or
margarine



Bread flour


Milk


Salt

12 oz 




12 oz 


1 gal 


1 tbsp 

2 lb 




2 lb 


3 gal 


3 tbsp 

3 lb .6 oz.




3 lb. 6 oz .


5 gal 


2 oz 

Method To Prepare This Sauce

1.   Melt butter in thick bottomed sauce pot.Stir in flour to make a roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown.

2.   Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth.

3.  Simmer for 5 minutes stirring occasionally. Bring to a boil.

4. Strain through china cap