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 Marguery
Fillet De Sole Marguery

Recipe

Step One To Prepare Fillet De Sole Fish Marguery

Ingredients

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
Vinegar(its non alcoholic)

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

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 or white wine vinegar (its non alcoholic), 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

Method

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

Method 

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 Sole Fish Fillet

Ingredients

INGREDIENTSQUANTITY
Egg yolk 


Light cream


Whipped cream







4 oz 


3 tbsp 




Method

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 .Place the platter in oven heated to 475 °F. or under a salamander until golden brown.

Cream Sauce No 1 (Light) For Sole Fish

Ingredients

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

 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) For Sole Fish

Ingredients

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

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) For This Fish

Ingredients

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 

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