Filets Of Sole Queen Victoria

10m
Prep Time
15m
Cook Time
25m
Ready In

Recipe: #19131

May 19, 2015



"Fish fillets are rolled around a fish mousse, poached and served with Newburg sauce. Adapted from McCall's Cooking School"

Original is 7 servings
  • NEWBURG SAUCE

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.

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