Fillets De Sole Vermouth Recipes

Steps:

• Place shrimp shells on a tray in a 300 degree F. oven for 30 minutes to dry. Remove. Place 1/2 cup dry vermouth in a casserole pan on a gentle heat, add the fish fillets and season with salt and cayenne pepper. Cover the pan and poach fish for 5 minutes. Place shrimp shells in a blender with 1/4 cup dry vermouth and the melted butter. Blend until a thick paste is obtained. Place sole fillets on a heated serving dish and keep warm. Place the shrimp shell paste in the top of a double boiler on the heat and add 5/8ths cup fish poaching stock, the bay leaf, thyme and a pinch of saffron and allow mixture to infuse for 5 minutes. Place the mussels in a pan on a high heat with dry white wine and cover pan. Cook a few minutes, shaking pan from time to time. Remove mussels from shells. Sieve shrimp shell mixture into scalded cream - combine. Mix egg yolks with a little of the sauce and then combine with the rest of the sauce. Heat gently until thickened and add brandy. Garnish fish with shelled mussels and cooked shrimp and coat with sauce.

Steps:

• Preheat oven to 400 degrees.
• Arrange the fillets skinned side up on a flat surface. Sprinkle lightly with salt and pepper to taste.
• Put the scallops into the container of a food processor or blender. Add the egg white and start blending. Gradually pour in the cream. Add salt and pepper to taste and Tabasco and blend.
• Spoon an equal portion of the scallop mixture on each fillet. Fold over the ends of the fillet to enclose the mixture.
• Select a shallow, heatproof baking dish large enough to hold the folded fillets in one layer. Rub it with the tablespoon of butter. Arrange the fillets, seam side down, over the dish. Sprinkle lightly with salt and pepper. Pour the vermouth over all.
• Place the dish on top of the stove and bring the liquid to the simmer. Cover closely with aluminum foil and place in the oven. Bake 15 minutes.
• Transfer the fish fillets to a hot serving platter and cover with foil to keep warm. Pour the pan liquid from the fish into a saucepan.
• Bring the liquid in the saucepan to the boil over high heat and cook down. As the liquid boils add any liquid that accumulates around the fish. Continue cooking down to one-third cup. Add the cream and cook down over high heat about four minutes. There should be about one cup. Line a mixing bowl with a strainer. Add the sauce and scrape to extract all the liquid from any solids in the sauce. Return the sauce to a saucepan and reheat.
• Add the lemon juice and pour the sauce over the fish. Serve sprinkled with parsley.

Steps:

• Preheat a nonstick skillet to medium high heat and coat bottom with clarified butter. Lightly dredge fish fillets in seasoned flour and place in pan. Saute quickly 2 to 3 minutes on each side and transfer to a warm dinner plate. Add grapes and deglaze pan with champagne, cook for 2 minutes and drizzle in cream to desired consistency, pour over fish. Serve with steamed red potatoes with chives and a fresh steamed green vegetable. Serve the balance of champagne with dinner.

Steps:

• Heat a large nonstick skillet over medium high heat. Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan. Cook shallots in oil a minute or so, add artichoke hearts and toss to heat through. Season artichokes with salt and pepper and combine with parsley and capers. Transfer artichokes to a serving dish.
• Wipe out pan and return to the heat, raising heat a bit. Season drained and trimmed scallops with salt and pepper. Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side. Add vermouth to the pan and cook out the alcohol, 1 to 2 minutes. Arrange the scallops in vermouth over top of the artichokes and serve.

Steps:

• For fish stock: Pour water into large pot and add bones, white wine, carrots, onion and leek. Simmer for 30 minutes over low heat. Strain and discard bones and vegetables. Season stock with salt and pepper and reduce to half its volume.
• Poach fillets with Vermouth and 3/4-cup stock in large pan over low heat for 10 minutes.
• Pour off most of stock from fillets into saucepan and bring to a boil. Meanwhile, sprinkle fish with remaining vermouth and season. Keep warm on low heat.
• Strain the boiling stock into a clean pan and reduce over high heat to 1/2 cup. Add cream and boil again. Beat egg yolks in bowl and add cream sauce to yolks. Pour all back into pot and reduce heat to low. Do not boil. To serve, arrange fillets on a platter, coat with sauce, and garnish with sliced truffle.

Steps:

• Fish stock: Fill medium saucepan with 3 1/2 cups cold water Add fish bones and head. Bring to simmer. Add reserved vegetable trimmings. Cook for 20 minutes to reduce to 2 1/2 cups. Strain.
• Preheat oven to 400 degrees. Heat platter for eggplant and small casserole dish for rice. Bring pot of salted water to boil. Add eggplant halves. Cook about 10 minutes, until tender. Drain and set aside on warming platter.
• On stovetop, heat a casserole dish, add 1 tablespoon clarified butter and rice. Saute for 30 seconds. Add bay leaf and 2 1/2 cups of the fish stock. Season generously with salt and pepper. Cook uncovered on middle shelf of oven for 20 minutes, or until tender and the rice has absorbed all of the stock.
• In a large, hot saute pan, add 1/4 cup clarified butter. Add the pieces of sole fillet and season generously with salt and pepper. Add wine, cover, and simmer over medium heat for about 5 minutes or until just done. Set aside fillets on platter near stove and cover to keep warm. Reserve juices in the pan.
• In large pot, heat 1/4 cup clarified butter. Add shallots. Saute for 30 seconds. Add peppers and 1 tablespoon chives. Saute another 30 seconds. Add mushrooms and 1/2 of lemon juice. Lower heat and simmer (as mushrooms extrude their liquid). Add cooked rice to vegetables and mix well. Add the juices from the fish pan. Add 1/4 cup of the cream. Mix well.
• Fill eggplants with rice. Gently lay the fish fillets over the rice. Moisten with a little of the reduced veal stock. Cover to keep warm.
• Heat oven to broil. In a small saucepan, add 2 tablespoons of veal stock. Bring to a boil, then remove from heat and add the butter and egg yolk. Whisk furiously. Add the remaining lemon juice and the remaining 1/4 cup of cream. Continue beating until smooth and creamy. Pour the sauce over the stuffed eggplants. Dust with chives and place under the broiler to flash heat.
• Veal Stock: In a large stockpot, cover the bones with the cold water and bring to a boil. Continuously remove any scum that rises to the surface. Add the vegetables and seasonings. Bring to boil and reduce to simmer. Simmer for about 5 hours or until reduced to 4 cups.