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Category: |
Category: |
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The Brunoise of Aromatic Vegetables |
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Ingredients: |
Ingredients: 2 medium onions
1 medium celery stalk
8 parsley stems
(cut into 1/16 inch dice,
making 1 3/4 cups in all)
2 tablespoons butter
1/2 bay leaf
1/4 teaspoon tarragon
1/8 teaspoon salt
pinch of pepper
1/4 pound fresh mushrooms
(cut into a 1/16 inch dice)
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Directions: |
Directions:After cutting the first group of vegetables into the finest possible dice, cook them in a small sauce pan, over low heat with butter, herbs, and seasonings for about 20 minutes. They should be perfectly tender and the palest golden colour. Then add the mushrooms and cook slowly for 10 minutes more. |
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Cooking the Fish |
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Ingredients: |
Ingredients: 8 fillets cod, sole, flounder,
or whiting measuring 9 by 2 inches
1 cup dry white French vermouth
salt & pepper
1/4 to 1/2 cup water
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Directions: |
Directions:Preheat the oven to 350 º F. Score fish lightly on the side which was next to the skin; this is the rather milky side, and drawing a knife over it cuts the surface membrane, thus preventing the fillet from curling as it cooks. Lightly salt and pepper the fillets, place a spoonful of cooked vegetables over half the scored side and fold in two, wedge shaped. Arrange the fish in one layer in a buttered 10 to 12 inch baking- serving dish, that is 1 1/2 to 2 inches deep. Pour on the vermouth, and add enough cold water to almost cover the fish. If you have a fish frame (bone structure) place it on top of the fish.Cover with waxed paper. Set the dish in the oven for about 12 minutes. Fish is done when a fork pierces the flesh easily, and flesh barely flakes. Do not over cook. Keep warm in turned - off oven, with door ajar, while making the sauce. |
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Sauce and Serving |
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Ingredients: |
Ingredients: 1 tablespoon butter
1 tablespoon flour
1 tablespoon tomato puree or paste
4 or more tablespoons softened butter
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Directions: |
Directions:Drain all the cooking liquid into a stainles steel or enameled sauce pan and boil down the liquid rapidly until it has reduced to about 2/3 a cup. In another sauce pan, melt 1 tablespoon butter, blend in flour, and cook slowly without coloring for 2 minutes. Remove from heat and vigorously beat in reduced cooking liquid, then tomato paste. Just before serving remove from heat and beat in the softened butter, 1/2 a tablespoon at a time. ( Sauce cannot be reheated once the butter has gone in.) Drain fish again. adding liquid to sauce. Spoon sauce over fish and serve immediately. Serves four (two fillets per person). |
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Personal
Notes: |
Personal
Notes: If you wish to cook the fish and make the sauce ( minus the butter enrichment) in advance, set fish aside and reheat the fish either in the oven or over simmering water. Be careful not to overcook the fish! Film sauce with a tablespoon of butter to keep a skin from forming
Source: the French Chef Cookbook
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This recipe for Filets of Sole Sylvestre (Fish Fillets Pouched in White Wine with a Brunoise of Aromatic Vegetables) is from