Sole Marguery Recipe
Sole Marguery has a supreme taste. Sole Marguery gets its taste from fillets mixed with cornstarch and eggs, flavored with white wine. Sole Marguery is inspired by many food chains worldwide.
Ingredients
4 fillets of sole
1/2 cup white wine
Soup greens
Salt and pepper
2 teaspoons cornstarch
1 egg yolk, slightly beaten
4 tablespoons cream or evaporated milk
24 canned mussels
1 small can shrimps
Directions
Prepare the fish fillets and put heads, bones and skin for stock into a saucepan.
For stock: Cover the contents of saucepan with about 2 cups (1/2 liter or about 1 pint) water.
Add wine and soup greens.
Cover and cook gently about 30 minutes.
Strain stock.
Sprinkle fillets with salt and pepper.
Generously grease a heatproof dish with butter; add fish fillets and pour in the strained stock.
Cover and simmer about 8 minutes.
Remove poached fillets to serving dish and keep warm.
Thicken stock with cornstarch mixed with a little cold water.
Blend in egg yolk and cream and season to taste.
Add canned mussels and shrimps, drained, to the sauce and heat thoroughly.
Spoon the sauce over the, fillets and serve with puff pastry rounds or fluffy rice.
For stock: Cover the contents of saucepan with about 2 cups (1/2 liter or about 1 pint) water.
Add wine and soup greens.
Cover and cook gently about 30 minutes.
Strain stock.
Sprinkle fillets with salt and pepper.
Generously grease a heatproof dish with butter; add fish fillets and pour in the strained stock.
Cover and simmer about 8 minutes.
Remove poached fillets to serving dish and keep warm.
Thicken stock with cornstarch mixed with a little cold water.
Blend in egg yolk and cream and season to taste.
Add canned mussels and shrimps, drained, to the sauce and heat thoroughly.
Spoon the sauce over the, fillets and serve with puff pastry rounds or fluffy rice.
