RFCJ RECIPE ARCHIVE
Posted by : Miriam Podcameni Posvolsky Filet of Sole Stuffed with Mushroom Mousse - dairy
Recipe By : based on Ann Willian Serving Size : 6 Categories : Fish And Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 filets of sole -- skinned salt, lemon, pepper 1 cup dry white wine butter STUFFING 6 oz mushrooms, fresh or frozen* 1 shallot -- chopped 1 tbs butter 1/2 tsp tarragon salt and pepper -- to taste 2 eggs ( she uses 1 egg+1 yolk) 3 tbs fresh cream -- chilled 2 tbs Madeira or Jerez Sauce 1/4 lb butter cooking liquid from fish chopped parsley 1. Wash fish with a little lemon juice. Rinse. Season with salt and pepper. 2. Make Stuffing: 3. Melt 1 tbs butter in a pan. Add shallot and mushrooms. Cook until all the liquid has evaporated. 4. Season with salt, pepper, tarragon. Add Madeira and cook until almost evaporated 5. Process mushroom to a puree. 6. With the machine running add the eggs, one at a time through the feeding tube.Process 1 minute. 7. Transfer to a bowl and chill 1 hour. Pre heat oven to 375* 8. Butter a small souffle mold. 9. Fold the cream into the mushroom mixture and pour into the mold. bake 20 to 25 minutes, until firm.Chill 10. Butter a baking dish. 11. Drain the filets. Make rings with each filet and place them side by side into the baking dish. 12. Using a piping bag, pipe filling in the center of each ring. 13. Pour the white wine around the rings 14. Bake 20 to 25 minutes 15. Transfer fish to a warm plate 16. Reduce poaching liquid , in a saucepan, to 2 tbs 17. Add chilled butter in dice whisking until thick. ( on and off the heat,) 18. Sprinkle chopped parsley, pour over fish. - - - - - - - - - - - - - - - - - - NOTES : * you may use a combination of wild mushrooms as well in the sauce: Any sauce for fish will be great same technique for the filling, can be made using: broccoli, spinach.
