Saturday, November 27, 2010
Poached Filet of Sole with Mushroom Beurre Noir
Almond Couscous recipe: Stir almond slivers and a little olive oil in a saute pan over medium heat. When almonds are toasted to a light brown color add some water and bring to a boil. Add couscous, sea salt and black pepper. Stir and cook till done. Put the couscous into a mold and invert it onto the plate.
Dill Carrot recipe: Boil fresh carrot slices till al dente. Drain the water. Add some chopped dill, sea salt, black pepper and a butter pat. Set the carrots on the plate with a dill sprig garnish.
Poached Filet of Sole recipe: Boil a court bouillon of fish broth, sliced onion, chopped garlic, basil leaf, crushed black pepper, lemon slice, white wine and sea salt. Add a sole filet and petit mushroom wedges then poach till just done. (Poaching too long with ruin the character of the fish). Remove the sole filet and place it on the plate. Remove the mushroom wedges and cascade over the end of the sole. (Strain and save the court bouillon for another recipe later.)
Beurre Noire Recipe: Heat unsalted butter over medium heat. Let it brown longer than noisette stage and the color should be black or noir. Pour the black butter over the sole filet and mushrooms while it is very hot. (You can strain the beurre noir sauce or serve as is. An unstrained black butter with the butterfat bits will give the fish more flavor.)
This is very simple French cooking that really has great flavor. Beurre Noir is really a sauce that is meant for poached skate or ray. Even over a delicate fish like sole it really is a delicious flavor! The pan toasted almond couscous needs no broth or herbs. It is so very nice! Dill carrots are a true classic like thyme carrots. This is an easy lunch or dinner that is suitable for a fine white wine! Yum! ... Shawna