James Beard's New Fish Cookery - James Beard [87]
Fish forcemeat (page 41)
Mirepoix (carrots, onions, celery)
4 tablespoons butter
White wine
1 cup cream
Beurre manié (page 475)
Salt
Freshly ground black pepper
11/2 cups mashed potatoes
2 eggs
Spread the fillets with the forcemeat, roll them, and secure with toothpicks. Chop the vegetables very fine and steam them in butter until soft. Add the fillets and enough white wine to cover the bottom of the pan. Poach the fish, basting with the wine, according to the Canadian cooking theory (page 12). Remove them to a hot plate. Strain the cooking liquid, add the cream, and return it to the stove to cook down for a few minutes. Thicken slightly with beurre manié. Season to taste.
Mix the seasoned mashed potatoes with the eggs and blend well. Arrange small rosettes of the potatoes (piped through a pastry tube, using the large rosette end) on a serving dish. Place the fillets in the center and cover with the sauce. Dust with paprika and run under the broiler to brown the potatoes and the sauce.
HERBED ROLLED FILLETS
11/2 cups finely chopped mushrooms
4 tablespoons butter
Salt
Freshly ground black pepper
1/2 cup chopped chives
1/2 cup chopped parsley
1/2 cup chopped onion
6 to 8 fillets of sole, depending on size
Flour
2 eggs beaten with 3/4 cup of milk
Crumbs
Butter
2 tablespoons flour
1 cup (about) white wine
1 cup cream
Grated Parmesan cheese
Sauté the mushrooms in 4 tablespoons butter until well cooked. Add the chives, parsley, and onion, and season to taste. When thoroughly blended and cooked, remove from the heat and spread the mixture on the fillets. Roll the fillets and secure with toothpicks. Dip each fillet in flour, then in beaten egg and milk, and roll in crumbs. Sauté in butter according to the Canadian cooking theory (page 10). Remove to a hot platter. Add the 2 tablespoons flour to the pan and mix well with the juices. Add the 2 tablespoons flour to the pan and mix well with the juices. Add the wine and cook to reduce the liquid a bit. Add the cream and stir until well blended and thickened. Pour the sauce around the fillets, sprinkle with grated Parmesan cheese, and run under the broiler to glaze.
ROLLED FILLETS WITH SHRIMP SAUCE
Fish forcemeat (page 41)
Tarragon
8 fillets of sole
1/2 pound shrimp
White wine
Sauce béchamel (page 23)
Salt
Freshly ground black pepper
Grated Parmesan cheese
Prepare a fish forcemeat and flavor it heavily with tarragon. Spread each fillet with the forcemeat, roll, and secure with toothpicks. Poach the fillets and the shelled and cleaned shrimp in white wine, according to the Canadian cooking theory (page 12), basting often so as to cook evenly. Remove the cooked fish to a hot serving dish. Remove the shrimp and chop very fine. Prepare a sauce béchamel, using the reduced cooking liquid as a base. Salt and pepper to taste and add additional tarragon. Add the chopped shrimp and pour over the fillets. Sprinkle with grated Parmesan cheese and run under the broiler to glaze for a minute or two.
FILLETS STUFFED WITH SALMON
1/2 pound salmon
2 eggs
1/2 cup chopped parsley
Salt
Freshly ground black pepper
6 fillets of sole
White wine
11/2 cups sauce velouté (page 21)
12 mushroom caps
6 artichoke hearts
Butter
Sautéed potatoes
Grind the salmon and mix with the eggs and parsley until it is smooth and pasty. Season to taste and spread on the fillets. Roll and secure with toothpicks. Poach the fillets in white wine, basting well, according to the Canadian cooking theory (page 12). Remove the fillets to a baking dish. Prepare a sauce velouté, using the cooking liquid. Sauté the mushrooms and artichoke hearts in butter and season to taste. Pour the sauce over the fish, surround with the artichoke hearts, top with the mushrooms, and garnish with sautéed potatoes.
ROLLED FILLETS OF SOLE NIÇOISE
8 fillets of sole
Chopped parsley
Chopped shallots or green onions
Anchovy fillets
Court bouillon (page 18)
1/2 pound shrimp, shelled and deveined
24 clams
Sauce velouté (page 21)
Grated Parmesan cheese