Filets de Sole Baumaniere

Name: Filets de Sole Baumaniere
Prep time: P0Y0M0DT1H20M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT2H35M0.000S
Yield: 2 servings
Cuisine: french
Ingredients: 1 pound cooked shrimp plus their shells; 3/4 cup dry vermouth; 1 whole sole cut into 4 fillets, black skin and head removed; Salt, cayenne pepper; 1 1/2 tablespoons melted butter; 5/8 cup fish poaching stock; 1 bay leaf; Sprig of thyme; Pinch saffron; 1 dozen mussels; 1/4 cup dry white wine; 1 cup cream, scalded; 3 egg yolks; 1 teaspoon brandy

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Level: Easy
Total: 2 hr 35 min

Prep: 1 hr 20 min
Cook: 1 hr 15 min

Yield: 2 servings

Level: Easy
Total: 2 hr 35 min

Prep: 1 hr 20 min
Cook: 1 hr 15 min

Yield: 2 servings

Ingredients

1 pound cooked shrimp plus their shells

3/4 cup dry vermouth

1 whole sole cut into 4 fillets, black skin and head removed

Salt, cayenne pepper

1 1/2 tablespoons melted butter

5/8 cup fish poaching stock

1 bay leaf

Sprig of thyme

Pinch saffron

1 dozen mussels

1/4 cup dry white wine

1 cup cream, scalded

3 egg yolks

1 teaspoon brandy

Directions

Place shrimp shells on a tray in a 300 degree F. oven for 30 minutes to dry. Remove. Place 1/2 cup dry vermouth in a casserole pan on a gentle heat, add the fish fillets and season with salt and cayenne pepper. Cover the pan and poach fish for 5 minutes. Place shrimp shells in a blender with 1/4 cup dry vermouth and the melted butter. Blend until a thick paste is obtained. Place sole fillets on a heated serving dish and keep warm. Place the shrimp shell paste in the top of a double boiler on the heat and add 5/8ths cup fish poaching stock, the bay leaf, thyme and a pinch of saffron and allow mixture to infuse for 5 minutes. Place the mussels in a pan on a high heat with dry white wine and cover pan. Cook a few minutes, shaking pan from time to time. Remove mussels from shells. Sieve shrimp shell mixture into scalded cream - combine. Mix egg yolks with a little of the sauce and then combine with the rest of the sauce. Heat gently until thickened and add brandy. Garnish fish with shelled mussels and cooked shrimp and coat with sauce.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Found at L'OUSTEAU DE LA BAUMANIERE, LES BAUX, FRANCE