Preheat oven to 425 degrees F. Remove the black skin from one side of the sole: make an incision across the tail and pull skin off.
Dredge skinned side of
sole in flour, then brush with egg, and coat with
bread crumbs. Place in an ovenproof dish, crumbed side up. Add 1/8 cup
fish stock and the white
wine just to cover bottom of pan; do not let it saturate the bread crumbed side. Season with salt and white pepper.
Drizzle fish with 2 tablespoons of the
clarified butter and bake for 15 minutes.
Heat the remaining tablespoon clarified butter in saute pan. Add
shallots and saute. Add veal
jelly. When melted, add the vermouth and remaining fish
stock. Season with salt and pepper. Bring to a boil and reduce to a syrup consistency.
Once reduced, add cream and remove from heat.
Whisk in butter. Add
chives and
lemon juice. Remove fish from oven and
broil for 2 minutes to brown. To serve, pour sauce on heated serving tray and lay fish on top.
Fusilli with Tuna and Tomato Sauce
