Sole And Wild Mushrooms With Saffron Sauce Food

SOLE AND WILD MUSHROOMS WITH SAFFRON SAUCE

Steps:

• Preheat oven to 400F (200C).
• Cut each filet in half, lengthways. Sprinkle with salt and pepper and roll up.
• Use a little of the butter to grease a baking pan that is just large enough to hold the fish rolls in a single layer.
• Place rolls in baking dish and pour fish stock over them. Cover tightly with foil and bake 12-15 minute or until just cooked through. Don't overcook.
• Place remaining butter in a saute pan and when foaming, add the sliced mushrooms. If using chanterelles, cut large ones in half or in quarters. Saute mushrooms for about 4 min., seasoning them with salt and white pepper. Remove from heat and keep warm.
• Carefully remove fish from baking dish and place on heated serving platter.
• Strain liquid in baking dish into a small pan and add saffron threads to it. Cook over high heat until reduced to 1 cup. Stir in the cream and let the sauce bubble gently once or twice.
• Beat egg yold with a fork. Temper and add to cream sauce. (Temper: First add a couple of tablespoons of the hot cream sauce to the egg yolk in the bowl, mix well, and then add it all into the cream sauce in the pan. This is so that the eggs don't become scrambled).
• Cook sauce over very low heat for 1-2 minutes, until slightly thickened. Taste for seasoning.
• Add mushrooms into the cream sauce and pour all over the fish. Serve.

SOLE WITH MUSHROOM SAUCE

Steps:

• Place filets in a single layer in a lightly greased shallow baking dish.
• Mix the soup, sherry, cheese together and spread over the fish.
• Mix crumbs and butter, sprinkle over the top.
• Bake in 350F oven for apprx 30 minutes or until the fish is cooked through.

SOLE FLORENTINE AUX CHAMPIGNONS

Steps:

• Preheat oven 375°F.
• Cook washed spinach with water still clinging over medium-high heat until wilted; drain. When cool enough to handle, gently squeeze out remaining moisture. Finely chop and place in an oiled casserole.
• Top with the sole filet and sprinkle with Old Bay seasoning.
• In skillet heat oil; add onions,salt, garlic and mushrooms; sauté for 4 minutes; whisk in flour and slowly add chicken broth and cream stirring constantly for 3-4 minutes until thickened; stir in Parmesan cheese.
• Spoon over sole.
• Cover and bake for 20 minutes; uncover and bake another 5 minutes.