Filets de Sole Baumaniere

Name: Filets de Sole Baumaniere
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 2
Cuisine: Global
Ingredients: 1 bay leaf; 1 teaspoon brandy; 2 Tbsps melted butter; 237 milliliters cream, scalded; 177 milliliters dry vermouth; 59 milliliters dry white wine; 3 egg yolks; 148 milliliters fish poaching stock; 12 mussels; 1 pinch Pinch saffron; 2 servings Salt, cayenne pepper; 454 grams cooked shrimp plus their shells; 1 whole sole cut into 4 fillets, black skin and head removed; 1 Sprig thyme

Filets de Sole Baumaniere might be just the main course you are searching for. This recipe covers 47% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and pescatarian recipe has 1272 calories, 116g of protein, and 73g of fat per serving. This recipe serves 2. From preparation to the plate, this recipe takes roughly 2 hours and 35 minutes. A mixture of vermouth, egg yolks, fish poaching stock, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the cream you could follow this main course with the Blueberry Ice Cream as a dessert.

Instructions

Place shrimp shells on a tray in a 300 degree F. oven for 30 minutes to dry.

Ingredients you will need

Pasta Shells

Shrimp

Equipment you will use

Oven

Remove.

Place 1/2 cup dry vermouth in a casserole pan on a gentle heat, add the fish fillets and season with salt and cayenne pepper. Cover the pan and poach fish for 5 minutes.

Ingredients you will need

Cayenne Pepper

Dry Vermouth

Fish

Salt

Equipment you will use

Casserole Dish

Frying Pan

Place shrimp shells in a blender with 1/4 cup dry vermouth and the melted butter. Blend until a thick paste is obtained.

Ingredients you will need

Dry Vermouth

Butter

Pasta Shells

Shrimp

Equipment you will use

Blender

Place sole fillets on a heated serving dish and keep warm.

Ingredients you will need

Sole Fillets

Place the shrimp shell paste in the top of a double boiler on the heat and add 5/8ths cup fish poaching stock, the bay leaf, thyme and a pinch of saffron and allow mixture to infuse for 5 minutes.

Ingredients you will need

Bay Leaves

Saffron

Shrimp

Stock

Thyme

Fish

Equipment you will use

Double Boiler

Place the mussels in a pan on a high heat with dry white wine and cover pan. Cook a few minutes, shaking pan from time to time.

Ingredients you will need

Dry White Wine

Mussels

Equipment you will use

Frying Pan

Remove mussels from shells. Sieve shrimp shell mixture into scalded cream - combine.

Ingredients you will need

Mussels

Pasta Shells

Shrimp

Cream

Equipment you will use

Sieve

Mix egg yolks with a little of the sauce and then combine with the rest of the sauce.

Ingredients you will need

Egg Yolk

Sauce

Heat gently until thickened and add brandy.

Ingredients you will need

Brandy

Garnish fish with shelled mussels and cooked shrimp and coat with sauce.

Ingredients you will need

Mussels

Shrimp

Sauce

Fish

Equipment

Ingredients

Servings:

bay leaf 1teaspoon

brandy 2Tbsps

melted butter 237milliliters

cream, scalded 177milliliters

dry vermouth 59milliliters

dry white wine 3

egg yolks 148milliliters

fish poaching stock 12

mussels 1pinch

Pinch saffron 2servings

Salt, cayenne pepper 454grams

cooked shrimp plus their shells 1

whole sole cut into 4 fillets, black skin and head removed 1Sprig

thyme

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Maysaran Arsheen Pinot Gris. It has 4.5 out of 5 stars and a bottle costs about 18 dollars.