Fillet of sole ambassadeur

5 Servings

Ingredients

Quantity Ingredient
10 Fillets sole; skinned
1 tablespoon Shallot; chopped fine
Salt
Pepper
½ cup Dry white wine
1½ Lemon; juice only
1 tablespoon Butter
1 cup Mushrooms; chopped
1 cup Whipping cream
4 Egg yolks
Beurre manie

Directions

From: Joel.Ehrlich@... (COLLECTION) Date: 20 Jan 1995 14:51:10 -0000 Place the skinned fillets in a well buttered heat proof dish or skillet.

Sprinkle with the chopped shallots. Add Salt and Pepper. Add the white wine and the juice of ⅔ of the lemons. Cover with buttered poaching paper and simmer until the filets are done. While the fillets are cooking, melt the butter in a heavy saucepan. Add the juice of the remaining lemons to the butter and saute the mushrooms. Add Salt and Pepper. Cook over high heat from about 3 minutes, until the juices disappear. Reduce heat and add ½ the whipping cream. Simmer until reduced by ⅓. Remove from the heat and beat in ¼ of the egg yolks. Drain the stock from the fish and reserve. Spread the mushroom mixture on a heat proof serving platter and arrange the fillets over it. Heat the fish stock and add the Beurre Manie.

Beat in until well thickened. Add the remaining whipping cream. Heat to the boiling point. Remove from heat and add the remaining egg yolks. Strain the sauce and pour it over the fish fillets. Glaze under a pre-warmed broiler until brown. Serve at once.

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