Sole And Wild Mushrooms With Saffron Sauce Recipes

WILD MUSHROOM SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.

SOLE AND WILD MUSHROOMS WITH SAFFRON SAUCE

Steps:

• Preheat oven to 400F (200C).
• Cut each filet in half, lengthways. Sprinkle with salt and pepper and roll up.
• Use a little of the butter to grease a baking pan that is just large enough to hold the fish rolls in a single layer.
• Place rolls in baking dish and pour fish stock over them. Cover tightly with foil and bake 12-15 minute or until just cooked through. Don't overcook.
• Place remaining butter in a saute pan and when foaming, add the sliced mushrooms. If using chanterelles, cut large ones in half or in quarters. Saute mushrooms for about 4 min., seasoning them with salt and white pepper. Remove from heat and keep warm.
• Carefully remove fish from baking dish and place on heated serving platter.
• Strain liquid in baking dish into a small pan and add saffron threads to it. Cook over high heat until reduced to 1 cup. Stir in the cream and let the sauce bubble gently once or twice.
• Beat egg yold with a fork. Temper and add to cream sauce. (Temper: First add a couple of tablespoons of the hot cream sauce to the egg yolk in the bowl, mix well, and then add it all into the cream sauce in the pan. This is so that the eggs don't become scrambled).
• Cook sauce over very low heat for 1-2 minutes, until slightly thickened. Taste for seasoning.
• Add mushrooms into the cream sauce and pour all over the fish. Serve.

SOLE WITH MUSHROOM SAUCE

Steps:

• Place filets in a single layer in a lightly greased shallow baking dish.
• Mix the soup, sherry, cheese together and spread over the fish.
• Mix crumbs and butter, sprinkle over the top.
• Bake in 350F oven for apprx 30 minutes or until the fish is cooked through.

WILD MUSHROOM SAUCE

Steps:

• Tip the wine and mushrooms into a small saucepan and bring to the boil. Remove from the heat and leave to soak until cool, about 20 mins. Strain through a sieve over a bowl to reserve the wine, pressing the mushrooms with a spoon to extract as much liquid as possible. Set the rehydrated mushrooms aside. Return the wine to the pan and pour in the stock. Bring to the boil and keep on a high heat until reduced by half, about 15 mins. Pour in the cream, reduce the heat to a simmer, and cook until reduced by half again, about 10 mins.
• Meanwhile, finely chop the mushrooms. Heat the butter in a frying pan and fry the mushrooms until just golden. Carefully add the brandy and sizzle briefly, then squeeze in the lemon juice, remove from the heat and set aside. Stir the mushroom mixture into the reduced cream sauce along with any juices from the frying pan, then season. Will keep chilled for up to three days.

SAFFRON RAVIOLI WITH WILD MUSHROOMS AND CASHEW CHEESE

Steps:

• To make the ravioli filling: the day before using, put the cashews in a bowl and add enough cold water to cover them. Cover and let soak overnight in the refrigerator. Do the same for the cashews you will use to make the Cashew Creme Fraiche (see recipe below).
• In a large sauté pan, heat 1 tablespoon of the olive oil over medium heat. Add the onion, garlic, shallots and leek and sauté until tender, about 5 minutes. Add the mushrooms and cook until their liquid has evaporated, about 10 minutes. Drain well and set aside to cool.
• Drain the liquid from the cashews and rinse under cool water. Put the cashews, the remaining 1 tablespoon of olive oil, and the water, lemon juice, nutritional yeast and salt in a food processor fitted with the metal blade and process until smooth. Add the mushroom mixture and pulse a few times, until the mushrooms are incorporated.
• To make the pasta: soak the saffron in the water for about 30 minutes. Put the flours, egg replacer, saffron-infused water and salt in a stand mixer fitted with the paddle attachment. Add the palm oil and mix well. The dough should be smooth and not stick to your fingers.
• Press the dough into a rectangle and roll it, a small section at a time, through a pasta machine. You may have to repeat several times to reach the desired thickness of approximately 1/8 inch. Sprinkle the surface with a small amount of cornmeal or semolina flour to prevent the dough from sticking. Cut the pasta sheets into 2-inch rounds or squares.
• To assemble the ravioli, put the pasta pieces on a floured surface. Place a teaspoonful of filling in the center of each square, brush the edges of the dough with a bit of water, top with another piece of pasta, and press the edges with your fingers to seal, and then crimp with a fork. Spray the ravioli with canola oil cooking spray on one side, then flip them over and spray the other side. (If you don't have cooking spray, brush both sides lightly with olive oil.)
• Bring a large pot of water to a boil and cook the ravioli until just tender, about 2 minutes.
• To serve, spoon tomato sauce into shallow bowls. Top with alternating layers of ravioli and Cashew Crème Fraîche. Scatter a bit of parsley over the sauce, top with a spoonful of capers and serve at once.
• Drain the presoaked cashews, rinse under cold water and drain again.
• Transfer to a blender. Add the lemon juice, olive oil, water and salt and process until smooth. The mixture will keep covered in the refrigerator for up to 5 days.
• Preheat oven to 350 degrees.
• Place the butternut squash on a rimmed baking sheet, drizzle with the olive oil, and toss with your hands until evenly coated. Bake the squash for 45 minutes.
• Let cool, then transfer to a large bowl. Add the nutmeg and sage and mash until smooth. Season with salt to taste. Use as an alternative filling for ravioli, following the instructions above.