Fillets Of Sole Queen Victoria 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.

FILLET OF SOLE VERONIQUE SAUTEED WITH GRAPES, CHAMPAGNE AND CREAM

Steps:

• Preheat a nonstick skillet to medium high heat and coat bottom with clarified butter. Lightly dredge fish fillets in seasoned flour and place in pan. Saute quickly 2 to 3 minutes on each side and transfer to a warm dinner plate. Add grapes and deglaze pan with champagne, cook for 2 minutes and drizzle in cream to desired consistency, pour over fish. Serve with steamed red potatoes with chives and a fresh steamed green vegetable. Serve the balance of champagne with dinner.

FILLETS OF SOLE QUEEN VICTORIA

Steps:

• Rinse fillets under cold water and pat dry with paper towels.
• Select six of the best fillets and set aside.
• Cut the remaining fillets into 1-inch pieces.
• Place in blender or food processor with egg white, heavy cream, 1/2 teaspoon salt, parsley and Tabasco.
• Process until smooth and light green.
• Place remaining fillets, dark side up, on a flat surface.
• Divide fish mixture evenly among fillets, and spread over surface of fish, leaving 1/2 inch edge all around.
• Starting at narrow end, roll up each fillet and fasten with toothpicks.
• Lightly butter a medium-size deep skillet.
• Stand fillets up in skillet, so they barely touch side of pan.
• Add wine, water, onion, lemon, bay leaf, peppercorns, 1 teaspoon salt, and tarragon.
• Bring to a boil, reduce heat to low, cover and simmer 10 minutes, until center is just firm.
• Lift from pan with slotted spatula, reserving stock.
• Drain fish well.
• Place on a heated platter and keep warm.
• Make sauce:.
• Melt butter in medium saucepan.
• Remove from heat.
• Stir in flour, salt and paprika until blended.
• Cook, stirring, several minutes.
• Gradually stir in cream and 1/2 cup reserved stock.
• Cook over medium heat, stirring, until mixture thickens and comes to a boil.
• Boil 1 minute.
• Beat egg yolks in a bowl.
• Remove 1/3 cup hot sauce from pan.
• Stir into egg yolks.
• Stir back into saucepan.
• Add sherry.
• Stir over low heat until thick.
• Spoon some sauce over the fish and pass the rest.

SOLE FLORENTINE

Steps:

• Preheat broiler. Melt 4 T. of the butter in a large skillet over medium-high heat. Add the shallot and cook 1 to 2 minutes or until just starting to brown. Sprinkle t he flour over the shallot and butter, and whisk until smooth.
• Reduce heat to medium. Add the half-and-half slowly, whisking into a smooth sauce. Cook 2 to 3 minutes, until thickened, whisking as needed. Add the sugar and stir, then add the spinach, nutmeg, salt, and pepper. Cook, stirring occasionally, until hot. Reduce heat to low, so the spinach stays warm.
• Place the fillets on a broiler pan that has been coated with cooking spray. Pour the lemon juice over the fillets, then sprinkle the bread crumbs evenly on top. Dot with the remaining butter. Broil 5 to 6 minutes or until the fillets are opaque and the bread crumbs golden.
• Spoon some creamed spinach onto each of 4 plates, then place a fillet on top. Serve with the lemon wedges.