Sally Ann Howes' Sole Poached in Wine
4 fillets of lemon sole, weighing about 1 1/2 lbs.
2 shallots, peeled and minced
1/2 tsp. salt
3 tbsps. sweet butter
Pinch of white pepper
1/2 cup Chablis
1/16 tsp. ground thyme
1/2 cup water (or clam juice)
6 large green shrimp, cleaned and deveined
3 tbsps. lemon juice
2 large lobster tails, removed from shells
Chopped fresh parsley
1. Wipe fillets with damp cloth; place in fireproof baking dish.
2. Saute shallot lightly in butter; scatter over fillets in baking dish. Blend wine, water, salt, white pepper and thyme. Pour over fillets. Bake in preheated 350 degree F. oven until fish is barely tender (about 10 minutes). Remove fillets carefully to warm place. Pour liquid into saucepan; reduce slightly over medium heat.
3. Saute shrimp and lobster in butter about 4 mins. Return fillets to baking dish; pour reduced liquid over fillets; garnish with shrimp and lobster. Run under broiler. Garnish with minced fresh parsley. Serves 4.
Sally's Thoughts: My recipe can be made into party fare by creating an enriched sauce from the reduced fish stock. Beat 2 egg yolks with 1/2 cup cream. Strain reduced fish liquid, add to egg-cream mixture, cook sauce over double boiler stirring constantly until slightly thickened, correct seasonings. Spoon sauce over poached fillets in baking dish with shrimp and lobster. Prepare well-seasoned whipped potatoes; fill pastry tube with mashed potatoes, pipe around sides and across the edges of baking dish. Run under broiler to brown potatoes lightly.