How To make Poached Sole with Shrlmp Sauce
Butter or margarine 24 oz Frozen sole fillets
2 T Finely chopped green onion
Or shallots Salt and pepper 3/4 c Dry white wine
4 T Butter or margarine
2 T Flour
1 c Light cream or milk
4 1/2 oz Can medium-sized shrimp,
-rinsed and drained Chopped parsley 1. Butter a shallow, heat-resistant, non-metallic baking dish lightly.
2. Place frozen fish fillets in baking dish and heat, covered. in Microwave
Oven 2 minutes. 3. Separate fish fillets and arrange in baking dish. Sprinkle fish with
chopped green onion, salt and pepper to taste. Pour wine over the fish. Heat, covered with clear plastic wrap, in Microwave Oven 8 minutes or until fish flakes easily with a fork. Baste fish several times during heating. 4. Place cooked fish on a heat-resistant. non-metallic serving platter and
set aside. Reserve liquid. 5. In a small, heat-resistant. non-metallic bowl, melt the 4 tablespoons
butter in Microwave Oven 30 seconds. 6. Blend in flour until smooth.
7. Gradually stir in cream until smooth.
8. Return sauce to Microwave Oven and heat, uncovered, 3 to 4 minutes or
until thickened and smooth. Stir occasionally. Set sauce aside. 9. Return reserved fish liquid to Microwave Oven and heat. uncovered, 4 to
6
minutes or until liquid has been reduced to 1/2 cup. 10. Stir fish liquid and shrimp into reserved sauce until well blended.
11. Spoon shrimp sauce over fish. Heat, uncovered, in Microwave Oven 1 to 2
minutes or until heated through. 12. Garnish with chopped parsley.
How To make Poached Sole with Shrlmp Sauce's Videos
Easiest way to make bistrot style fish quenelles with a sauce to die for
This week we are making French Bistrot style fish quenelle (dumplings) with a langoustine and cognac cream sauce using a simple technique that will allow you to make restaurant quality quenelles of any type. ???????? TO LEARN HOW TO MAKE SAUCES AT HOME:
written recipe:
ingredients: (yields enough to make for 4 to 8 quenelles depending on size)
For the quenelles:
250 to 300 grams /8.8 oz to 10.5 oz fresh meaty white fish filet
2 eggs regular size
150 ml / 5 fluid oz pure cream (heavy whipping cream)
60 grams /2.1 plain butter (has to be a bit soft and cut in cubes)
salt, pepper and cayenne pepper for the seasoning
once made the mixture must be covered with plastic wrap and cooled overnight in the fridge.
To poach the quenelles: (always use a spoon plunge in very hot water to shape the quenelles)
a large pan with plenty of simmering water. add in it
1 garlic clove cut in half
a small twig f thyme
2 pinch of salt
poach the quenelle for time 15 minutes, (turn them over every 5 minutes)
For the sauce I made:
200 grams / 8.8 oz langoustine or tiger prawns or any other crustaceans (the shells have to be bruised with a rolling pin prior to cooking.
1 good tablespoon butter for the cooking
1 tablespoon carrot (cut in rough cubes)
1 tablespoon celery roughly chopped
20 grams shallots (roughly sliced)
1 tablespoon finely sliced leek ( white part)
1 garlic clove ( bruised)
1 teaspoon tomato paste
2 tablespoon cognac
salt and pepper to season
300 ml homemade fish fumet reduced to 150 ml
200 ml cream pure (heavy cream)
For the serving: cover the quenelle half way with sauce and bake in the oven for 10 minutes (with the oven top element on (broiler / grill ) at 190 degrees C /372 F
???? SUBSCRIBE TO MY CHANNEL:
???? JOIN OUR NEWSLETTER►
**********************************************************************************
Quality French homeware:
???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
******************************************************
The Mauviel pan I use plus good copper models:
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
How to Make Lemon Butter Sauce : Butter Sauces
Subscribe Now:
Watch More:
The lemon butter sauce pairs very nicely with seafood, shrimp or chicken. Make lemon butter sauce with help from an experienced culinary professional in this free video clip.
Expert: Syd Marshal
Filmmaker: Dustin Kuepper
Series Description: There are a large number of different butter sauces that you can easily make right in the comfort of your own kitchen, as long as you have enough time and the right ingredients. Get tips on butter sauces with help from an experienced culinary professional in this free video series.
Lemon Butter Sauce for Fish
The most magical 2 ingredient sauce you'll ever make!
Fish Florentine
This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant!
PRINT:
Poached Sole Shrlmp Sauce - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Poached Sole Shrlmp Sauce Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
Chopped Parsley
Salt and Pepper
1 c : Light Cream or Milk
2 tb : Finely Chopped Green Onion
4 tb : Butter or Margarine
2 tb : Flour
Or Shallots
4 1/2 oz : Can Medium-sized Shrimp,
Butter or Margarine
3/4 c : Dry White Wine
24 oz : Frozen Sole Fillets
SOLE NORMANDE
This is a healthy and easy Fish Dish for y'all! Great for friends and family!
Very fast to make and you'll impress everyone!
I hope you enjoy!!!!!!!
chefspencerwatts.com