Tag: solefishrecipe

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

Step One To Prepare Fillet De Sole Fish Marguery

YIELD 8 portions

EACH PORTION 4 oz fish

Scale

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

1 gallon= 3.78 liter     tsp=teaspoon     tbsp=tablespoon

Ingredients

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

INGREDIENTS	QUANTITY
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	QUANTITY
Egg yolk	2
Light cream	4 oz
Whipped cream	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

Scale

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

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTS for	1 gal+	3 gal+	5 gal+
Butter Or margarine	6 oz	1 lb	1 lb .12 oz
Bread flour	6 oz	1 lb	1 lb .12 oz
Milk	1 gal	3 gal	5 gal
Salt	1 tbsp	3 tbsp	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

Scale

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

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTS for	1 gal+	3 gal+	5 gal+
Butter Or margarine	8 oz	1 lb. 8 oz	2 lb .10 oz .
Bread flour	8 oz	1 lb. 8 oz	2 lb .10 oz .
Milk	1 gal	3 gal	5 gal
Salt	1 tbsp	3 tbsp	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

Scale

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

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTS for	1 gal+	3 gal+	5 gal+
Butter Or margarine	12 oz	2 lb	3 lb .6 oz.
Bread flour	12 oz	2 lb	3 lb. 6 oz .
Milk	1 gal	3 gal	5 gal
Salt	1 tbsp	3 tbsp	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