ROLLED FILLETS OF SOLE A LA NAGE
Provided by Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put fillets on a flat surface. A thin line runs lengthwise down the center of each fillet. Run a sharp knife in the center to divide the fillets. Now you have 8 fillets.
- Trim off zucchini ends and, if you have a mandolin-like device that makes long strips, make long thin spaghetti-like pieces; if you have no such device, just slice the zucchini into thin rounds.
- Scrub the mussels and drain. Place them in a saucepan. Add the ginger, thyme, bay leaf and wine. Cover tightly and bring to a boil. Cook 30 seconds or until mussels open. Let cool. Remove meat from shell and set aside. Strain liquid and set aside.
- Place the carrots in a saucepan with water to cover and salt. Bring to a boil and simmer for 7 minutes or until tender. Drain. Keep warm.
- Roll fillets like small jelly rolls. Insert a toothpick to hold them together. Butter the bottom of a skillet large enough to hold the rolls in one layer with 1 tablespoon of the butter. Sprinkle shallots over bottom of the skillet and add salt and pepper.
- Arrange the rolls standing up and sprinkle with salt and pepper. Pour the mussel broth over the fish. Cover closely and bring to a boil. Simmer for about 3 minutes. Do not overcook. Remove the fillets and keep them warm. Strain the cooking liquid.
- Transfer the cooking liquid to a saucepan over medium high heat. Reduce the liquid to two-thirds. Add the remaining butter bit by bit to the saucepan, beating rapidly with a wire whisk. Add the zucchini and simmer for 10 seconds, stirring with a fork. Keep very hot.
- To serve, divide the eight rolled fillets with two each on four deep soup plates, standing up. To each plate, add three carrots and a few mussels around the fillets. Pour over the broth and zucchini. Garnish with coriander sprigs. Serve hot.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 29 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 16 grams, Sodium 1222 milligrams, Sugar 4 grams, TransFat 1 gram
FILLET OF SOLE NORMANDIE
Make and share this Fillet of Sole Normandie recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel, core and cut apples into rings; fry lightly in 1 ounce of the butter, and then drain.
- Coat fish with seasoned flour.
- Add the remaining butter to pan and fry the fillets for 5 minutes on each side.
- Arrange on a warmed serving dish, garnish with apple rings and keep hot.
- Add the bay leaf, clove and remaining flour to the pan and stir well.
- Gradually add the cider and lemon juice and bring to boil, stirring all the time.
- Strain the sauce over fish and serve at once.
Nutrition Facts : Calories 356.3, Fat 19.4, SaturatedFat 11.4, Cholesterol 124, Sodium 256.1, Carbohydrate 15.4, Fiber 3, Sugar 7.2, Protein 31.8
FILLETS OF SOLE QUEEN VICTORIA
This is from McCall's Cooking School. Fish fillets are rolled around a fish mousse, poached and served with Newburg sauce.
Provided by Chocolatl
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Rinse fillets under cold water and pat dry with paper towels.
- Select six of the best fillets and set aside.
- Cut the remaining fillets into 1-inch pieces.
- Place in blender or food processor with egg white, heavy cream, 1/2 teaspoon salt, parsley and Tabasco.
- Process until smooth and light green.
- Place remaining fillets, dark side up, on a flat surface.
- Divide fish mixture evenly among fillets, and spread over surface of fish, leaving 1/2 inch edge all around.
- Starting at narrow end, roll up each fillet and fasten with toothpicks.
- Lightly butter a medium-size deep skillet.
- Stand fillets up in skillet, so they barely touch side of pan.
- Add wine, water, onion, lemon, bay leaf, peppercorns, 1 teaspoon salt, and tarragon.
- Bring to a boil, reduce heat to low, cover and simmer 10 minutes, until center is just firm.
- Lift from pan with slotted spatula, reserving stock.
- Drain fish well.
- Place on a heated platter and keep warm.
- Make sauce:.
- Melt butter in medium saucepan.
- Remove from heat.
- Stir in flour, salt and paprika until blended.
- Cook, stirring, several minutes.
- Gradually stir in cream and 1/2 cup reserved stock.
- Cook over medium heat, stirring, until mixture thickens and comes to a boil.
- Boil 1 minute.
- Beat egg yolks in a bowl.
- Remove 1/3 cup hot sauce from pan.
- Stir into egg yolks.
- Stir back into saucepan.
- Add sherry.
- Stir over low heat until thick.
- Spoon some sauce over the fish and pass the rest.
Nutrition Facts : Calories 500.8, Fat 26.7, SaturatedFat 15.3, Cholesterol 243.3, Sodium 966.4, Carbohydrate 7.1, Fiber 0.3, Sugar 1.2, Protein 44.8
BAKED FILLET OF SOLE
Make and share this Baked Fillet of Sole recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place fillets in a greased baking dish.
- Combine rosemary, wine, lemon juice and pour over the fish.
- Top with scallions and mushrooms.
- Cover with aluminum foil.
- Bake in preheated 350-degree oven for about 15 minutes or until flaky.
- Sprinkle with parsley and season with salt and pepper.
Nutrition Facts : Calories 193.1, Fat 2.3, SaturatedFat 0.5, Cholesterol 81.8, Sodium 145.6, Carbohydrate 4.3, Fiber 1.1, Sugar 1.7, Protein 34.3
ROLLED SOLE FILLETS
Categories Fish
Number Of Ingredients 14
Steps:
- 1. Saute onions, celery, carrots in butter until tender stir from time to time 2. Next add bread crumbs and stir. Stir in lemon juice, salt, pepper and thyme 3. Wash fish fillets. Coat the inside of a baking dish with butter. Flatten each fillet out and put on some of the sauteed vegetables, top with a thin slice of mozzarella cheese 4. Roll up each fillet and fasten with either a toothpick or a piece of string. Place the rolled fillet in a baking dish. Salt fillet after rolling 5. Brush rolled fish fillets with a mixture of melted butter and lemon juice. Sprinkle with paprika. Bake in a 400 degree oven for 20 minutes or until fish is flaky.
POACHED FILLET OF SOLE
Make and share this Poached Fillet of Sole recipe from Food.com.
Provided by spritzker
Categories Low Cholesterol
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat the oil. Add the onion, shallots and garlic; cook, stirring as needed, until softened, about 5 minutes.
- Add the wine, lemon juice, tarragon, bay leaf and pepper. Add the fish, gently spooning the onion mixture over the filets. Reduce the heat and simmer, until partially cooked, about 3 minutes.
- Gently stir in the tomatoes; simmer, covered, until the fish is opaque and flakes easily with a fork, about 2 to 3 minutes. Discard the bay leaf. Serve, topped with the sauce.
- Per Serving: Calories 254; Fat 7g (sat 1g); Cholesterol 68mg; Sodium 132mg; Carbs 13g; Fiber 2g; Protein 29g; Calcium 64mg.
- This is good with brown rice and a salad.
Nutrition Facts : Calories 398.1, Fat 14.1, SaturatedFat 2.4, Cholesterol 102.2, Sodium 696.1, Carbohydrate 26.8, Fiber 3.5, Sugar 8, Protein 32.6
ROLLED FILLET OF SOLE
Make and share this Rolled Fillet of Sole recipe from Food.com.
Provided by granny franny 2
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wipe each filet and sprinkle with salt and pepper.
- Sprinkle cheese and onion on each filet. Roll jelly-roll style and secure with a toothpick.
- Dip each rolled filet in egg and water wash. Coat with bread crumbs.
- Place in a well-buttered dish. Pour melted butter over top and bake at 400 degrees for 25-30 minutes.
- Place under broiler until bread crumbs brown, 1-2 minutes.
- Serve garnished with parsley and lemon wedges.
Nutrition Facts : Calories 771.9, Fat 59.6, SaturatedFat 35.4, Cholesterol 299.9, Sodium 2025.2, Carbohydrate 12.9, Fiber 0.9, Sugar 2.3, Protein 46
ROLLED FILLETS OF SOLE
Baking fillet of sole en papillote (in parchment) keeps its delicateflavor intact. Here, fillets are topped with arugula and seasoned with salt and pepper. Then they are rolled, topped with oranges, and drizzled with orange juice and olive oil. Finally, the fish is wrapped in parchment paper and baked.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Grate the zest from the oranges, and set aside. Slice off the stem end of the oranges. Place the fruit on a work surface, cut side down; using a sharp knife, cut away the peel and white pith, in a single curved motion, from end to end. Working over a bowl to catch the juices, use a paring knife to slice carefully between the sections and membranes of each orange; remove the segments whole. Squeeze the membrane to release any remaining juice before discarding. Set aside the segments and juice.
- Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. Lay the fillets on a work surface, skinned side up, and top each with a layer of arugula leaves. Season with half the salt and pepper, and roll up tightly. Place one fillet seam side down on each length of parchment paper near the crease. Combine the orange zest, juice, and segments; olive oil; oregano; and remaining salt and pepper. Spoon the dressing with segments over each fillet. Fold the other half of the parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal.
- Place packets on a rimmed baking sheet or in a heavy skillet (preferably cast iron); bake 25 to 30 minutes or until fully puffed. Remove from oven; open carefully. Transfer fillets to a plate; spoon cooking liquid and orange segments over.
Nutrition Facts : Calories 276 g, Cholesterol 54 g, Fat 11 g, Fiber 1 g, Protein 37 g, Sodium 832 g
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