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Fillet Of Rex Sole Santa Monica
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| What You Need: |
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2 tablespoons butter, softened, plus 1 tablespoon butter, cut into ¼-inch bits
¼ cup finely chopped shallots
4 four-ounce skinned fillets of rex sole, or substitute any other 4-ounce skinned sole or flounder fillets
¼ teaspoon crumbled dried rosemary
½ teaspoon salt
1/8 teaspoon ground white pepper
½ cup dry white wine
1 cup water
½ cup heavy cream
2 egg yolks
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| How To Cook: |
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1. Preheat the oven to 350. Brush the 2 tablespoons of softened butter over the bottom of a shallow baking dish large enough to hold the fillets comfortably and spread the shallots in the bottom of the dish.
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2. Season the fillets on both sides with the rosemary, salt and pepper, and arrange them in one layer in the baking dish. Pour in the wine and water, and dot the top with the butter bits.
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3. Cover the dish with buttered wax paper, then poach the sole in the middle of the oven for 10 minutes, or until the fillets feel firm when prodded gently with a finger.
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4. Using a slotted spatula, transfer the fillets to a heated platter and drape the wax paper over them to keep them warm while you prepare the sauce.
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5. Strain the poaching liquid through a fine sieve into a 1- to 1½-quart enameled or stainless-steel saucepan, pressing down hard on the shallots with the back of a spoon to extract all their juices before discarding them.
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6. Bring the liquid to a boil over high heat and cook briskly, uncovered, until it is reduced to about 1 cup. Add the cream and stir over high heat until the mixture thickens slightly. Then reduce the heat to low.
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7. Beat the egg yolks lightly with a wire whisk, pour in about ½ cup of the cream mixture and whisk together thoroughly. Stirring the remaining cream mixture constantly with the whisk, pour in the yolk mixture in a slow, thin stream, then cook for 2 or 3 minutes, until the sauce thickens heavily.
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8. Do not let the sauce come near a boil or the yolks will curdle. Taste the sauce for seasoning, pour it over the fish and serve at once.
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