Fillets of Sole Queen Victoria Recipe
Heavenly, superb, outstanding, are just some words to describe Fillets Of Sole Queen Victoria. An assortment of fabulous flavors, the Fillets Of Sole Queen Victoria recipe is one of those dishes you simply shouldn't miss. This Fillets Of Sole Queen Victoria is so tasty that I cannot resist serving it as a Main Dish often. In my view, if one calls oneself a good cook, one must have a personal recipe of Fillets Of Sole Queen Victoria, just like I do.
Ingredients
Fillets of sole - 8 (2-1/2 lb)
Egg white - 1
Heavy cream - 3/4 cup
Salt - 1/2 teaspoon
Parsley - 2 tablespoons, chopped
Tabasco - 3 drops
Dry white wine - 1 cup
Small onion - 1, thinly sliced
Lemon - 3 slices
Bay leaf - 1
Whole black peppercorns - 3
Salt - 1 teaspoon
Dried tarragon leaves - 1/4 teaspoon
Newburg Sauce – as required
Directions
GETTING READY
1. Rinse fillets under cold water and pat them dry with paper towels. Select 6 best fillets; set aside.
MAKING
2. Cut 2 remaining fillets into 1-inch strips. Place strips in electric- blender.
3. Add egg white, cream, 1/2 tea- spoon salt, the parsley, and Tabasco. Blend, at high speed, 2 minutes, or until mixture is smooth and an even light-green color.
4. Place the 6 reserved fillets, skin side up, on a cutting board.
5. Spoon fish mixture on each equally. Spread into an even layer, keeping it about half an inch from edges. Starting at narrow end, roll up fillets. Fasten with wooden picks.
6. Lightly butter a deep medium skillet or Dutch oven. Stand fillets on the even end to keep upright.
7. Add wine, 1/2 cup water, the onion, lemon, bay leaf, black peppercorns, salt, tarragon. Bring just to boiling; cover; reduce heat to low; simmer 10 to 15 minutes, or till fish mixture in center is firm when tested with fork. Remove with slotted spatula; drain very well. Place on heated serving platter.
SERVING
8. Top with parsley and Newburg sauce
1. Rinse fillets under cold water and pat them dry with paper towels. Select 6 best fillets; set aside.
MAKING
2. Cut 2 remaining fillets into 1-inch strips. Place strips in electric- blender.
3. Add egg white, cream, 1/2 tea- spoon salt, the parsley, and Tabasco. Blend, at high speed, 2 minutes, or until mixture is smooth and an even light-green color.
4. Place the 6 reserved fillets, skin side up, on a cutting board.
5. Spoon fish mixture on each equally. Spread into an even layer, keeping it about half an inch from edges. Starting at narrow end, roll up fillets. Fasten with wooden picks.
6. Lightly butter a deep medium skillet or Dutch oven. Stand fillets on the even end to keep upright.
7. Add wine, 1/2 cup water, the onion, lemon, bay leaf, black peppercorns, salt, tarragon. Bring just to boiling; cover; reduce heat to low; simmer 10 to 15 minutes, or till fish mixture in center is firm when tested with fork. Remove with slotted spatula; drain very well. Place on heated serving platter.
SERVING
8. Top with parsley and Newburg sauce
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