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Categories:
cold water white wine carrot onion freshly ground salt freshly ground pepper Italian dry vermouth whipping cream egg yolks black truffle
Viewed: 42 - Published at: a year agoIngredients
- 3 cups cold water
- Bones from 2 sole
- 1/2 cup white wine
- 1 medium carrot, finely sliced
- 1 medium onion, finely sliced
- 1 medium leek, finely sliced
- Freshly ground salt, to taste
- Freshly ground pepper, to taste
- 2 (14-ounce) sole, filleted into 8 portions
- 2 1/4 cups Italian dry vermouth
- 1/2 cup whipping cream
- 4 egg yolks
- 1 black truffle, sliced very thinly
Method
- For fish stock: Pour water into large pot and add bones, white wine, carrots, onion and leek.
- Simmer for 30 minutes over low heat.
- Strain and discard bones and vegetables.
- Season stock with salt and pepper and reduce to half its volume.
- Poach fillets with Vermouth and 3/4-cup stock in large pan over low heat for 10 minutes.
- Pour off most of stock from fillets into saucepan and bring to a boil.
- Meanwhile, sprinkle fish with remaining vermouth and season.
- Keep warm on low heat.
- Strain the boiling stock into a clean pan and reduce over high heat to 1/2 cup.
- Add cream and boil again.
- Beat egg yolks in bowl and add cream sauce to yolks.
- Pour all back into pot and reduce heat to low.
- Do not boil.
- To serve, arrange fillets on a platter, coat with sauce, and garnish with sliced truffle.
