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Filet of Sand Dab or Sole

  • 8 sands dabs
  • Fish ragout filling
  • 4 mushroom caps
  • 1 glass dry white wine
  • 1/2 tablespoon chopped shallots or onions
  • Fish stock
  • 2 egg yolks, slightly beaten
  • Fish Ragout:
  • 1/2 tablespoon chopped shallots
  • 1/2 cup diced mushrooms
  • 1/4 cup minced Virginia ham
  • 1/2 cup diced lobster or shrimp
  • 1/2 cup fillet sand dab or sole
  • 1/2 glass white wine
  • 1 1/2 cups thick fish sauce
  • 2 egg yolks
Remove fillets from sand dabs, skin and season. Place 4 fillets in pan lined with butter, put 1 tablespoon fish ragout on each, cover with 4 more fillets. Make a little opening in top of each and place in it a mushroom cap. Add in the pan the shallot and wine, cover and simmer in oven 8 to 10 minutes (be patient, you rascal).
In the meantime, make a white sauce with a fish stock base, add the wine in which the fish was cooked, and the egg yolks. Strain sauce. Put 1 tablespoon sauce over each piece of fish, return to oven to brown. Put a little sauce on each serving plat and serve fish on it. Serves 4.

Fish Ragout filling:
Simmer shallots, mushrooms and ham for 1 minute. Add lobster, fish and wine simmer 2 minutes, then mix in the thick fish sauce. Slowly stir in the 2 egg yolks, cook 1 minute. Season to taste. Cool before using.
Submitted by Cassyjean - Torrington, CT May 24, 2009 32 min 14 min 46 min
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