Lemon Sole Fillets in a White Wine and Tomato Sauce, Pan fried Spinach and White Button Mushrooms
Source: Le Cordon Bleu Basic Cuisine Course
Preheat oven to 180 degrees
1. Prep fish
• Remove the tail and fins, store in water, descale. Remove the eyes, gills, and guts (if any), discard.
• Score a line at the head of the fillet at an angle, and score the middle of the fish along the middle bone. Start to fillet from the middle bone moving the knife towards you as you fillet away from you and open up the flesh so you can see where your knife is cutting. Do the same on the sides facing it.
• Chop the head and reserve in water; remove the roe and any gut pieces. Chop the bones, and reserve in water to remove bloodline.
2. Skin
• Skin the fillets, make an incision by the tail at an angle, pick up the skin, and saw. Trim the skirts, check for bones, wash fillets and fold each in three, skin side inside the fold.
3. Prep fish Fumet
• Remove mushroom stalks and preserve.
• Finely slice mirepoix of onions and leeks, and sweat in butter.
• Wash and cut fish bones, sweat with mirepoix.
• Add water to cover, bouquet garni, mushroom trimmings, and white peppercorns. Bring to boil slowly, and simmer for 20 minutes. Skim regularly. Strain in chinois and then chill.
4. Prep poaching pan and liquid
• Monder all tomatoes
• Deseed and chop the large tomatoes. Put small tomatoes in a small onion pan with a sprinkle of salt.
• Ciseler shallot
• Hache parsley
• Make a cartouche with no hole (x2 for the mushrooms)
• Rub soft butter on the inside of a medium/large shallow pan, with no heat. Add shallots, tomatoes, and white wine.
5. Spinach
• Wash and de-stem spinach
• Blanch spinach in very salty water, for 15 to 20 seconds and refresh in ice water. Remove and squeeze gently, dry on paper towel.
6. Season fish with salt, and add to the shallow pan, cover with enough fumet to reach half-way up the fish. Cover with cartouche, bring to simmer, and put in the oven for 4 to 5 minutes.
7. Cook mushrooms: Brush mushrooms with lemon, put in water covered half way, add butter, salt and a few drops of lemon to preserve colour. Cover with cartouche with a hole. Simmer for 4 to 5 minutes until cooked.
8. Sautée spinach: Heat butter in a large shallow pan until beurre noisette, take off heat. Add the spinach off the heat in one layer and fold around.
9. Remove fish, keep covered and warm in cling film, bring the fumet to a boil and reduce by ¾, keep whisking.
10. When reduced, monter au beurre off heat then keep warm on 1 but don’t boil. Season to taste with S&P. Add chopped parsley.
11. Put the cherry tomatoes in the oven for 30 seconds
12. Heat the spinach, season to taste with S&P, and pat dry on paper towels
Plate: To plate, add spinach in a rim, plate the fish, garnish with 3 mushrooms, 3 tomatoes and a chervil on each, and cover the fish with reduced sauce.
Tools: Scissors, filleting knife, chef's knife, pairing knife, skimmer, whisk, spatula, small flat knife, baking paper, medium saucepan for fumet, small shallow pan for fish, large saucepan for blanching , small pan for mushrooms, same medium pan for reduction, sautee pan for spinach 9cm ring, small iron pan for small tomatoes, chinois, small fish tray, small creuset, cling film, water jug for skimming
To keep chervil and other soft leaves fresh, keep in cold water in the fridge before drying and using
Spinach: to de-stem spinach, hold the stem, fold the two sides closed, and pull apart. Wash spinach thoroughly, three times
Plan:
Get butter, and wine, prep station and get: creuset, organize pans, clean plate, Cool butter and the chervil in water: 5 minutes
Fillet the fish: 25 minutes
Prep the fumet and bring to boil: 10 minutes
Prep poach, cut parsley, and blanch spinach and dry, skim and chill fumet: 25 minutes
Simmer with cartouch fish in fumet and place in oven: 5 minutes
Prep and cook Mushrooms, make beurre noisette: 5 minutes
Remove fish and start reducing stock: 5 minutes
Clean plate, cook spinach: 5 minutes
Check reduction, monter au beurre and add parsley 5 minutes
Put in tomatoes and plate: 5 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (602g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 428 | ||
Calories from Fat: 306 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34g | 45 % | |
Saturated Fat 20.8g | 104 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 86mg | 26 % | |
Sodium 873.3mg | 30 % | |
Potassium 1670.2mg | 44 % | |
Total Carbohydrate 31.1g | 9 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 20.6g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 428
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