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Casserole of Poached Sole 4 fillets of sole
1 cup of dry white wine
1 medium carrot, sliced thin
1 medium onion, sliced thin RecipesFromScratch.com9/14/06
1 egg yolk
1 cup of cream
1/2 teaspoon of chervil
salt and freshly ground pepper to taste
Place the sole in a large skillet, so that each piece lies out by itself. Pour wine over fillets. Add carrot and onion. Bring to a simmer and cook over gentle heat until sole is just done, 3 - 5 minutes. Remove sole carefully to a shallow casserole about 12 x 16 inch. Reduce the sauce until it consists of about 3 tablespoonfuls. Beat egg yolk with cream and chervil and add to sauce with vegetables. Season with salt and pepper. Pour over fish and run under the broiler to brown to golden. Serves 4 |
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