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Title: Fillet of Sole Marguery
Categories: Fish French Continental
Yield: 4 Servings
| 2 | lb | Sole fillets; cut in 4 oz. pieces |
| 8 | Jumbo shrimp; peeled, raw | |
| 8 | Oysters; shucked | |
| 12 | Mushroom caps | |
| 2 | c | Fish stock; see recipe |
| 1 | c | Dry white wine |
| 3 | Shallots; chopped fine | |
| 1/4 | c | Fresh lemon juice |
| 1 | ds | Salt; to taste |
| 1 | ds | Black pepper; to taste |
| 4 | oz | Butter; for the roux |
| 1/2 | c | Flour; for the roux |
| 2 | c | Locke-ober cream sauce; see recipe |
| 2 | Egg yolks; beaten | |
| 1/2 | c | Unsweetened whipped cream |
STEP ONE: Fold sole fillets in half and place in a baking dish with shrimp, oysters, and mushrooms. Cover with stock, white wine, shallots, and lemon juice. Sprinkle with salt and pepper, cover with oiled paper, and poach in a 350-degree F oven for 20 minutes.
STEP TWO: Remove sole fillets and keep them hot in an ovenproof casserole. Top with mushroom caps. Reduce stock in which fish was poached to 1/2 the original volume, add roux to thicken, and simmer for five minutes, blending smooth with a whisk.
STEP THREE: Add Cream Sauce (see recipe for "Locke-Ober Cream Sauce" in this cookbook) and egg yolks and bring to a boil. Remove from heat and gently fold in whipped cream. Strain sauce over top of fish and glaze in the oven until golden brown.
Serve hot, with fleurons (small pastry decorations).
Serving Ideas : Serve hot, with fleurons (small pastry decorations).
Posted to MM-Recipes Digest V4 #7 by Bill Spalding Recipe by: Locke-Ober, Boston, MA
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