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Joan has been compiling recipes for many years and "Old Reliable" is the fruit of her labour. A "Table of Contents" follows which will no doubt start your stomach grumbling!
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Meats
Filet of Sole a la Gillies
Total cooking time: 10 minutes
SERVES:4 PEOPLE
2 LARGE SOLES 12-14 OZ EACH
1/8 PT WHITE WINE
2 TBS. SOUR CREAM
8 MED. LETTUCE LEAVES
1/4 OZ BUTTER
1/2 PT FISH VELOUTE OR
WHITE SAUCE WITH ADDED DRIED CHICKEN STOCK
2 LARGE SOLES 12-14 OZ EACH
1/8 PT WHITE WINE
2 TBS. SOUR CREAM
8 MED. LETTUCE LEAVES
1/4 OZ BUTTER
1/2 PT FISH VELOUTE OR
WHITE SAUCE WITH ADDED DRIED CHICKEN STOCK
- FILLING: Sole fillets are filled with a Duxelles which is 4 oz mushrooms and 4 0z finely chopped onions cooked in butter and seasoned with salt and pepper.
- GARNISHES: Fleurons - these are puff pastry crescent shapes, mushrooms and parsley.
- METHOD: Cut each fillet into two. Lightly blanch 8 lettuce leaves and refresh under cold water.
- Have the water salted.
- Put equal amounts of Duxelle on each sole and roll up but keep fairly flat.
- Season. Wrap sole in lettuce leaf.
- Lay sole on a lightly buttered dish and add wine.
- Cover with butter paper and tinfoil or a lightly fitting lid.
- Bake at 350F. until tender. About 10 minutes.
- When cooked, drain fish well and dress neatly on an earthenware dish.
- Add the cooking liqueur to the veloute in a small saucepan and reduce to a creamy consistency.
- Add sour cream, stirring in well. Check seasoning.
- Coat fillets with sauce and garnish with fleurons, mushrooms and parsley.
- Dish can be prepared in advance up to step 4, but leave out wine until cooking time.
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ROYAL LEPAGE HÉRITAGE REAL ESTATE AGENCY
INDEPENDENTLY OWNED AND OPERATED
INDEPENDENTLY OWNED AND OPERATED
