Fillets of Sole Queen Victoria

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READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse fillets under cold water and pat dry with paper towels.
  • Select six of the best fillets and set aside.
  • Cut the remaining fillets into 1-inch pieces.
  • Place in blender or food processor with egg white, heavy cream, 1/2 teaspoon salt, parsley and Tabasco.
  • Process until smooth and light green.
  • Place remaining fillets, dark side up, on a flat surface.
  • Divide fish mixture evenly among fillets, and spread over surface of fish, leaving 1/2 inch edge all around.
  • Starting at narrow end, roll up each fillet and fasten with toothpicks.
  • Lightly butter a medium-size deep skillet.
  • Stand fillets up in skillet, so they barely touch side of pan.
  • Add wine, water, onion, lemon, bay leaf, peppercorns, 1 teaspoon salt, and tarragon.
  • Bring to a boil, reduce heat to low, cover and simmer 10 minutes, until center is just firm.
  • Lift from pan with slotted spatula, reserving stock.
  • Drain fish well.
  • Place on a heated platter and keep warm.
  • Make sauce:.
  • Melt butter in medium saucepan.
  • Remove from heat.
  • Stir in flour, salt and paprika until blended.
  • Cook, stirring, several minutes.
  • Gradually stir in cream and 1/2 cup reserved stock.
  • Cook over medium heat, stirring, until mixture thickens and comes to a boil.
  • Boil 1 minute.
  • Beat egg yolks in a bowl.
  • Remove 1/3 cup hot sauce from pan.
  • Stir into egg yolks.
  • Stir back into saucepan.
  • Add sherry.
  • Stir over low heat until thick.
  • Spoon some sauce over the fish and pass the rest.
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