James Beard's New Fish Cookery - James Beard [88]
Sprinkle the fillets heavily with the parsley and green onions or shallots. Lay several anchovy fillets on each one. Roll and secure with toothpicks. Measure the diameter, and poach in a court bouillon according to the Canadian cooking theory (page 12). About 3 minutes before the fillets are done add the shrimp to the bouillon. Remove the fillets to a hot platter.
Steam the clams until they open (page 358). Take the meat from the shells. Prepare a sauce velouté (11/4 cups), using the reduced court bouillon as a base. Add the clams and shrimp to the sauce and pour over the fillets. Sprinkle with the cheese and glaze under the broiler for a few minutes.
TOAD IN THE HOLE
6 large Idaho potatoes
6 fillets of sole
Fines herbes
Salt
Freshly ground black pepper
Flour
2 eggs, beaten with 3/4 cup of milk
Bread crumbs
6 tablespoons butter, or more
1/2 cup cream
2 egg yolks
1 teaspoon paprika
Bake the potatoes. Sprinkle the fillets with the herbs and season to taste. Roll and secure with toothpicks. Dip in flour, then in the egg mixture, and roll in the crumbs. Measure the diameter of the rolls and sauté in butter according to the Canadian cooking theory (page 10).
When the potatoes are baked, cut the tops off and scoop out most of the pulp. Mash and whip with the butter, cream, egg yolks, salt, pepper, and paprika. Place a fillet in each potato, surround with the whipped potato and put the potato shell back on. Serve any leftover potato filling in a separate dish.
Cold Fillets
COLD JELLIED FILLETS WITH FINES HERBES
8 fillets of sole
11/2 cups chopped herbs (dill, parsley, chives, tarragon)
Salt
Freshly ground black pepper
White wine court bouillon (pages 19–20)
Egg white
2 envelopes gelatin
11/2 cups mayonnaise
Black olives
4 cups (or more) potato salad
Hard-cooked eggs
Spread the fillets well with the herbs and sprinkle with salt and pepper. Roll and secure with toothpicks. Poach in court bouillon according to the Canadian cooking theory (page 12). Be very careful not to overcook. Remove the toothpicks.
Let the bouillon cook down to a little less than a quart — about 3 cups. Strain and clarify with egg white (page 18). Melt the gelatin in 1/2 cup of water; when it is thoroughly dissolved combine with the boiling bouillon. Let it cool until it is thick and syrupy. Combine 1 cup of the jelly with 1 cup of mayonnaise and taste for seasoning. Mask the fillets with this mixture and chill well until firm. Decorate with slices of ripe olives and brush with another coat of the jelly. Chill.
Arrange a bed of highly seasoned potato salad on a platter. Make a row or circle of the glazed fillets on top and decorate with hard-cooked eggs and olives. Serve with additional mayonnaise.
JELLIED FILLETS OF SOLE NIÇOISE
4 hard-cooked eggs, chopped
12 to 15 anchovy fillets, chopped
1/2 cup chopped parsley
11/2 cups chopped onion
8 fillets of sole
White wine court bouillon (pages 19–20)
Egg white
2 envelopes gelatin
1 cup tomato sauce
1 teaspoon basil
Sliced hard-cooked eggs
Olives
Greens
Onion rings
French dressing
Tomato mayonnaise
Combine the eggs, and anchovy fillets, parsley, and onion. Spread each fillet with this mixture and fold over. Poach in court bouillon according to the Canadian cooking theory (page 12). Remove with a spatula, being careful that you do not break the fish. Reduce the liquid to about 3 cups, strain, and clarify with egg white (page 18). Melt the gelatin in 1/2 cup of cold water and combine with the boiling bouillon. Chill until thick and syrupy, but not set.
Cover each cooked fillet with a highly seasoned tomato sauce to which you have added the basil. Decorate with slices of hard-cooked egg and sliced olives. Cover with some of the jelly and chill. When set, brush again with jelly and chill.
Arrange a bed of greens on a platter and place the fillets on top. Decorate with onion rings that have been marinated in a French dressing. Garnish with hard-cooked egg slices and serve with tomato mayonnaise.
VARIATION
Prepare the fillets of sole as