Rolled Fillets Of Sole A La Nage Recipes

EASY SOLE MEUNIERE

Steps:

• Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

ROLLED FILLETS OF SOLE A LA NAGE

Steps:

• Put fillets on a flat surface. A thin line runs lengthwise down the center of each fillet. Run a sharp knife in the center to divide the fillets. Now you have 8 fillets.
• Trim off zucchini ends and, if you have a mandolin-like device that makes long strips, make long thin spaghetti-like pieces; if you have no such device, just slice the zucchini into thin rounds.
• Scrub the mussels and drain. Place them in a saucepan. Add the ginger, thyme, bay leaf and wine. Cover tightly and bring to a boil. Cook 30 seconds or until mussels open. Let cool. Remove meat from shell and set aside. Strain liquid and set aside.
• Place the carrots in a saucepan with water to cover and salt. Bring to a boil and simmer for 7 minutes or until tender. Drain. Keep warm.
• Roll fillets like small jelly rolls. Insert a toothpick to hold them together. Butter the bottom of a skillet large enough to hold the rolls in one layer with 1 tablespoon of the butter. Sprinkle shallots over bottom of the skillet and add salt and pepper.
• Arrange the rolls standing up and sprinkle with salt and pepper. Pour the mussel broth over the fish. Cover closely and bring to a boil. Simmer for about 3 minutes. Do not overcook. Remove the fillets and keep them warm. Strain the cooking liquid.
• Transfer the cooking liquid to a saucepan over medium high heat. Reduce the liquid to two-thirds. Add the remaining butter bit by bit to the saucepan, beating rapidly with a wire whisk. Add the zucchini and simmer for 10 seconds, stirring with a fork. Keep very hot.
• To serve, divide the eight rolled fillets with two each on four deep soup plates, standing up. To each plate, add three carrots and a few mussels around the fillets. Pour over the broth and zucchini. Garnish with coriander sprigs. Serve hot.

PAUPIETTES DE SOLE AU VERMOUTH (ROLLED SOLE FILLETS IN VERMOUTH SAUCE)

Steps:

• Preheat oven to 400 degrees.
• Arrange the fillets skinned side up on a flat surface. Sprinkle lightly with salt and pepper to taste.
• Put the scallops into the container of a food processor or blender. Add the egg white and start blending. Gradually pour in the cream. Add salt and pepper to taste and Tabasco and blend.
• Spoon an equal portion of the scallop mixture on each fillet. Fold over the ends of the fillet to enclose the mixture.
• Select a shallow, heatproof baking dish large enough to hold the folded fillets in one layer. Rub it with the tablespoon of butter. Arrange the fillets, seam side down, over the dish. Sprinkle lightly with salt and pepper. Pour the vermouth over all.
• Place the dish on top of the stove and bring the liquid to the simmer. Cover closely with aluminum foil and place in the oven. Bake 15 minutes.
• Transfer the fish fillets to a hot serving platter and cover with foil to keep warm. Pour the pan liquid from the fish into a saucepan.
• Bring the liquid in the saucepan to the boil over high heat and cook down. As the liquid boils add any liquid that accumulates around the fish. Continue cooking down to one-third cup. Add the cream and cook down over high heat about four minutes. There should be about one cup. Line a mixing bowl with a strainer. Add the sauce and scrape to extract all the liquid from any solids in the sauce. Return the sauce to a saucepan and reheat.
• Add the lemon juice and pour the sauce over the fish. Serve sprinkled with parsley.

ROLLED FILLETS OF SOLE

Steps:

• Grate the zest from the oranges, and set aside. Slice off the stem end of the oranges. Place the fruit on a work surface, cut side down; using a sharp knife, cut away the peel and white pith, in a single curved motion, from end to end. Working over a bowl to catch the juices, use a paring knife to slice carefully between the sections and membranes of each orange; remove the segments whole. Squeeze the membrane to release any remaining juice before discarding. Set aside the segments and juice.
• Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. Lay the fillets on a work surface, skinned side up, and top each with a layer of arugula leaves. Season with half the salt and pepper, and roll up tightly. Place one fillet seam side down on each length of parchment paper near the crease. Combine the orange zest, juice, and segments; olive oil; oregano; and remaining salt and pepper. Spoon the dressing with segments over each fillet. Fold the other half of the parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal.
• Place packets on a rimmed baking sheet or in a heavy skillet (preferably cast iron); bake 25 to 30 minutes or until fully puffed. Remove from oven; open carefully. Transfer fillets to a plate; spoon cooking liquid and orange segments over.

SOLE MEUNIèRE

Steps:

• Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
• Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
• In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
• Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.