Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Fish stock

  2. 1 cup 237ml Dry white wine

  3. 12 Sole fillets, totaling

  4. 1 3/4 lbs - rinsed, plus

  5. 1 lb 454g / 16oz Sole fillets - ground smooth For quenelles

  6. 1 cup 237ml Cold water

  7. 1/2 cup 99g / 3 1/2oz Unsalted butter

  8. 1 1/2 cups 93g / 3 1/3oz Flour - sifted

  9. 1 Egg - plus

  10. 2 Egg whites - beaten together Salt - to taste Freshly-ground black pepper - to taste

  11. 1 1/4 cups 296ml Heavy whipping cream

  12. 1/2 Granny Smith apple - peeled, sliced thin

  13. 2 tablespoons 30ml Calvados

  14. 1/2 teaspoon 2 1/2ml Curry powder

  15. 12 teaspoons 60ml Shrimp - shelled, deveined (medium)

  16. 2 tablespoons 30ml Beurre Manie - (see below) Beurre Manie

  17. 1/4 cup 49g / 1.7oz Soft unsalted butter

  18. 1/2 cup 31g / 1.1oz Flour

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In large saute pan, heat fish bones, fish stock, and wine. Add fillets and gently bring to a boil. Reduce heat to simmer and cover. Cook about 6 minutes or until done. Remove from pan to a plate, and cover with buttered paper to keep warm. Reserve poaching liquid. The quenelles: Meanwhile, in another pot, bring to boil the cold water with a pinch of salt. Stir in 1/4 cup of the butter, just to melt. Remove from heat and stir in flour. Beat thoroughly with a wooden spoon until the mixture begins to pull away from the sides of the pot. Let cool. Add egg and whites and mix well. Season ground sole with salt and white pepper. Add to pot with flour-egg mixture. Beat well. Gradually add 1/4 cup of cream. Place quenelle mixture in a pastry bag with a 1-inch plain nozzle or use teaspoons; see below. Add the apple slices, Calvados, and curry powder to the sole poaching liquid. Simmer over low heat. Add remaining 1 cup of the cream. Bring to a boil and reduce to a fast simmer. Pipe quenelle mixture directly into the poaching liquid pot or use 2 spoons to mold the mixture into oval shapes. Add the shrimp. Stir gently and poach for 3 minutes. Stir in 2 tablespoons Beurre Manie to thicken. Cook for another minute to lose any floury taste. For Beurre Manie: Combine flour and butter on a clean surface. Knead together well. This makes more than you'll need for the Sole. To serve, cover fillets with the quenelles and some sauce. This recipe yields 4 first course servings.


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