Best 4 Rolled Fillets Of Sole A La Nage Recipes

BLACK SEA BASS AND MUSSELS A LA NAGE

Steps:

• Bring a medium pot of water to a boil and season generously with salt. Add the fava beans and cook until tender, about 5 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water to stop the cooking. Peel off the black eyelets from the bean's shells. Squeeze and pop the beans from their shells. Transfer the beans to a bowl.
• Add the asparagus and peas to the water and cook until tender, about 4 minutes. Using a slotted spoon, transfer the vegetables to the ice water to stop the cooking and drain. Transfer the vegetables to the bowl of beans.
• Preheat the oven to 200 degrees F.
• Rub the inside of the skillet with the 1 teaspoon of butter and sprinkle with the shallots. Generously season the fish all over with the salt and pepper, and arrange the fillets, skin-side up, in the skillet. Scatter the mussels over the top and pour in the vermouth and water. Cover the skillet and bring to a boil. Turn the heat to low and cook until the mussels have open (only uncover the skillet once or twice). Remove the skillet from the heat and let rest, covered, until the fish is just cooked through, about 6 to 10 minutes.
• Transfer the fish and mussels to a baking pan, leaving the broth in the skillet, and keep warm in the oven. Meanwhile, bring the broth to a boil, add the vegetables and whisk in the 4 tablespoons of butter, little by little, until fully incorporated. Whisk in the herbs.
• Divide the fish and mussels among 4 wide, shallow soup plates or bowls. Divide the broth and vegetables among the plates and serve immediately.

ROLLED FILLET OF SOLE

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.

ROLLED FILLETS OF SOLE A LA NAGE

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.

PAUPIETTES DE SOLE A LA VAPEUR

Steps:

• Make court bouillon: Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2 months. Makes about 2 quarts.
• Rinse fillets under cold water then pat dry. Lay salmon strips on top of sole fillets. Coat lightly with 2 tablespoons of the butter on one side. Sprinkle on the same side with 1 teaspoon salt and 1/4 teaspoon white pepper, then add the parsley.
• Starting at the narrow tapered end, roll up each fillet loosely and secure the ends with 1 or 2 toothpicks. This may be prepared in advance, covered with plastic wrap and refrigerated up to 4 hours.
• Bring court bouillon to a simmer. Place fish in simmering court bouillon for 5 to 8 minutes, or pour boiling Court Bouillon over fish and let stand 10 to 12 minutes. Transfer fish rolls one at a time with a small metal spatula to plates. Let rest 1 to 2 minutes, then remove the liquid that accumulates.