Filets Of Sole Queen Victoria
"Fish fillets are rolled around a fish mousse, poached and served with Newburg sauce. Adapted from McCall's Cooking School"
Ingredients
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- NEWBURG SAUCE
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Nutritional
- Serving Size: 1 (440.2 g)
- Calories 593.9
- Total Fat - 42.6 g
- Saturated Fat - 19.4 g
- Cholesterol - 1019.7 mg
- Sodium - 1382.6 mg
- Total Carbohydrate - 11.1 g
- Dietary Fiber - 1.5 g
- Sugars - 1.5 g
- Protein - 39 g
- Calcium - 213.1 mg
- Iron - 3.4 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Rinse fillets under cold water and pat dry with paper towels.
Step 2
Select six of the best fillets and set aside.
Step 3
Cut the remaining fillets into 1-inch pieces.
Step 4
Place in blender or food processor with egg white, heavy cream, 1/2 teaspoon salt, parsley and Tabasco.
Step 5
Process until smooth and light green.
Step 6
Place remaining fillets, dark side up, on a flat surface.
Step 7
Divide fish mixture evenly among fillets, and spread over surface of fish, leaving 1/2 inch edge all around.
Step 8
Starting at narrow end, roll up each fillet and fasten with toothpicks.
Step 9
Lightly butter a medium-size deep skillet.
Step 10
Stand fillets up in skillet, so they barely touch side of pan.
Step 11
Add wine, water, onion, lemon, bay leaf, peppercorns, 1 teaspoon salt, and tarragon.
Step 12
Bring to a boil, reduce heat to low, cover and simmer 10 minutes, until center is just firm.
Step 13
Lift from pan with slotted spatula, reserving stock.
Step 14
Drain fish well.
Step 15
Place on a heated platter and keep warm.
Step 16
Make sauce:.
Step 17
Melt butter in medium saucepan.
Step 18
Remove from heat.
Step 19
Stir in flour, salt and paprika until blended.
Step 20
Cook, stirring, several minutes.
Step 21
Gradually stir in cream and 1/2 cup reserved stock.
Step 22
Cook over medium heat, stirring, until mixture thickens and comes to a boil.
Step 23
Boil 1 minute.
Step 24
Beat egg yolks in a bowl.
Step 25
Remove 1/3 cup hot sauce from pan.
Step 26
Stir into egg yolks.
Step 27
Stir back into saucepan.
Step 28
Add sherry.
Step 29
Stir over low heat until thick.
Step 30
Spoon some sauce over the fish and pass the rest.
Tips
No special items needed.