Seafoods Bountyprinted page 42
SOLE DUGLERE
Gregory Le Balch, Chef-Instructor, Le Gourmet Cooking School, Los Angeles, California; Night Chef, Monsenior Room, Beverly Hilton Hotel, Beverly Hills, California, CCAC
Ingredients
- 2 lbs. SOLES
- 1 Tbsp. chopped SHALLOTS
- 1 Tbsp. chopped PARSLEY
- 1 medium LEMON
- 2 whole TOMATOES, chopped
- 8 medium size MUSHROOMS, sliced
- 6 oz. WHITE WINE, Chablis
- 4 oz. CLAM JUICE
- 1/2 pint whipping CREAM
- ROUX for thickness
- 1 dash CAYENNE
- SALT
- 2 heaping Tbsp. whipped CREAM.
Method
- Fold medium size FILETS OF SOLE (2 per person) and place in large heavy duty buttered aluminum pan. Place over the FILETS OF SOLE, MUSHROOMS, TOMATOES, PARSLEY, SHALLOTS, WINE, CLAM and LEMON JUICE. Cover, bring to a boil, and simmer for 8 to 10 minutes. Remove FISH and garnish. Reduce the liquid down to one third, pour in CREAM, add CAYENNE, SALT to taste, and ROUX for thickness. Turn off fire and add whipped CREAM. Blend and pour over the FISH. Glace quickly under broiler or salamander. Serve at once.