Wrapped Sole In Green Coat With Vermouth Sauce Recipe
Ingredients
| Sole (3 whole) 1.5 kg to 1.8 kg - filleted | ||
| Other fish fillet 100 g | ||
| Mousse | ||
| Shrimps 200 g - shelled | ||
| White cheese 0% fat 150 g - soft, freash | ||
| Egg | 1 | |
| Green lettuce: 1 kg- cleaned - blanched | ||
| Salt, pepper | ||
| Stock | ||
| Fish bones | ||
| Olive oil 1 dl | ||
| Shallots 100 g - chopped | ||
| Bay leaf | 1 | |
| Fish stock | ||
| Whipping cream | 700 Gram (Sauce) | |
| Butter 50 g - cut | ||
| Lime juice | 1 Teaspoon (Sauce) | |
| Dry Vermouth 1 dl | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Fry the fish bones in a saucepan with olive oil over a medium heat.
Add shallots and bay leaf, and cover fish bones with water.
Allow to simmer for 20 minutes.
Remove the foam while cooking.
Sauce Strain fish stock and reduce by half.
Add cream and simmer again for 5 minutes.
Add salt and pepper to taste.
When the sauce thickens, remove from heat and add butter.
Whisk until the butter melts completely.
Add lime juice and dry Vermouth.
Keep warm.
Shrimp mousse Mix shelled shrimps with white cheese and eggs, season with salt and pepper, then blend until it becomes a smooth mousse.
Sole Lay out sole fillet, season with salt and pepper.
Spread the mousse over the fish and roll it up.
Wrap up the rolled sole fillet with green lettuce leaves.
Keep the remaining lettuce to braise in butter for the garnish
Add shallots and bay leaf, and cover fish bones with water.
Allow to simmer for 20 minutes.
Remove the foam while cooking.
Sauce Strain fish stock and reduce by half.
Add cream and simmer again for 5 minutes.
Add salt and pepper to taste.
When the sauce thickens, remove from heat and add butter.
Whisk until the butter melts completely.
Add lime juice and dry Vermouth.
Keep warm.
Shrimp mousse Mix shelled shrimps with white cheese and eggs, season with salt and pepper, then blend until it becomes a smooth mousse.
Sole Lay out sole fillet, season with salt and pepper.
Spread the mousse over the fish and roll it up.
Wrap up the rolled sole fillet with green lettuce leaves.
Keep the remaining lettuce to braise in butter for the garnish
Chef
