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Name: Fillet of Sole Ambassadeur
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Cuisine: American
Ingredients: 1 tb Shallot; chopped fine; Salt; 1 tb Butter; Pepper; 1 c Mushrooms; chopped; 1 c Whipping cream; 1 1/2 Lemon; juice only; Beurre manie; 10 Fillets sole; skinned; 4 Egg yolks; 1/2 c Dry white wine

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INGREDIENTS

1 tb Shallot; chopped fine
Salt
1 tb Butter
Pepper
1 c Mushrooms; chopped
1 c Whipping cream
1 1/2 Lemon; juice only
Beurre manie
10 Fillets sole; skinned
4 Egg yolks
1/2 c Dry white wine

Servings

INSTRUCTIONS

From: Joel.Ehrlich@salata.com (COLLECTION) Date: 20 Jan 1995 14:51:10 -0000 Place the skinned fillets in a well buttered heat proof dish or skillet. Sprinkle with the chopped shallots. Add Salt and Pepper. Add the white wine and the juice of 2/3 of the lemons. Cover with buttered poaching paper and simmer until the filets are done. While the fillets are cooking, melt the butter in a heavy saucepan. Add the juice of the remaining lemons to the butter and saute the mushrooms. Add Salt and Pepper. Cook over high heat from about 3 minutes, until the juices disappear. Reduce heat and add 1/2 the whipping cream. Simmer until reduced by 1/3. Remove from the heat and beat in 1/4 of the egg yolks. Drain the stock from the fish and reserve. Spread the mushroom mixture on a heat proof serving platter and arrange the fillets over it. Heat the fish stock and add the Beurre Manie. Beat in until well thickened. Add the remaining whipping cream. Heat to the boiling point. Remove from heat and add the remaining egg yolks. Strain the sauce and pour it over the fish fillets. Glaze under a pre-warmed broiler until brown. Serve at once. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Fillet of Sole Ambassadeur

1 tb Shallot; chopped fine
 Salt
1 tb Butter
 Pepper
1 c Mushrooms; chopped
1 c Whipping cream
1 1/2 Lemon; juice only
 Beurre manie
10 Fillets sole; skinned
4 Egg yolks
1/2 c Dry white wine

From: Joel.Ehrlich@salata.com (COLLECTION)    Date: 20 Jan 1995 14:51:10 -0000    Place the skinned fillets in a well buttered heat proof dish or skillet.  Sprinkle with the chopped shallots.  Add Salt and Pepper.  Add the white  wine and the juice of 2/3 of the lemons. Cover with buttered poaching paper  and simmer until the filets are done. While the fillets are cooking, melt  the butter in a heavy saucepan. Add the juice of the remaining lemons to  the butter and saute the mushrooms. Add Salt and Pepper. Cook over high  heat from about 3 minutes, until the juices disappear. Reduce heat and add  1/2 the whipping cream. Simmer until reduced by 1/3. Remove from the heat  and beat in 1/4 of the egg yolks. Drain the stock from the fish and  reserve. Spread the mushroom mixture on a heat proof serving platter and  arrange the fillets over it. Heat the fish stock and add the Beurre Manie.  Beat in until well thickened. Add the remaining whipping cream. Heat to the  boiling point. Remove from heat and add the remaining egg yolks. Strain the  sauce and pour it over the fish fillets. Glaze under a pre-warmed broiler  until brown. Serve at once.    REC.FOOD.RECIPES ARCHIVES    /FISH    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (144g)
Recipe Makes: 5 Servings

Calories: 415
Calories from Fat: 321 (77%)

Amt Per Serving		% DV

	Total Fat 35.6g	47 %
	Saturated Fat 14.6g	73 %
	Monounsaturated Fat 14.7g
	Polyunsanturated Fat 4.8g
Cholesterol 1365.1mg		420 %
Sodium 73.6mg		3 %
Potassium 151.2mg		4 %
Total Carbohydrate 5.7g		2 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 5.6g
Protein 17.6g		25 %
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.

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Calories per serving: 415

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