Fillets Of Sole Queen Victoria

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 8 sole fillets, 2 1/2 pounds total (or flounder)
• 1 egg
• 3/4 cup heavy cream
• 1/2 teaspoon salt
• 2 tablespoons chopped parsley
• 3 drops tabasco sauce
• 1 cup dry wine
• 1/2 cup water
• 1 small onion, thinly sliced
• 3 slices lemons
• 1 bay leaf
• 3 whole black peppercorns
• 1 teaspoon salt
• 1/4 teaspoon dried tarragon leaves
• newburg sauce
• 3 tablespoons butter (or margarine)
• 2 tablespoons flour
• 1/4 teaspoon salt
• 1/8 teaspoon paprika
• 3/4 cup light cream
• 1/2 cup fish stock
• 2 egg yolks
• 2 tablespoons dry sherry

Recipe

• 1 rinse fillets under cold water and pat dry with paper towels.
• 2 select six of the best fillets and set aside.
• 3 cut the remaining fillets into 1-inch pieces.
• 4 place in blender or food processor with egg , heavy cream, 1/2 teaspoon salt, parsley and tabasco.
• 5 process until smooth and light green.
• 6 place remaining fillets, dark side up, on a flat surface.
• 7 divide fish mixture evenly among fillets, and spread over surface of fish, leaving 1/2 inch edge all around.
• 8 starting at narrow end, roll up each fillet and fasten with toothpicks.
• 9 lightly butter a medium-size deep skillet.
• 10 stand fillets up in skillet, so they barely touch side of pan.
• 11 add wine, water, onion, lemon, bay leaf, peppercorns, 1 teaspoon salt, and tarragon.
• 12 bring to a boil, reduce heat to low, cover and simmer 10 minutes, until center is just firm.
• 13 lift from pan with slotted spatula, reserving stock.
• 14 drain fish well.
• 15 place on a heated platter and keep warm.
• 16 make sauce:.
• 17 melt butter in medium saucepan.
• 18 remove from heat.
• 19 stir in flour, salt and paprika until blended.
• 20 cook, stirring, several minutes.
• 21 gradually stir in cream and 1/2 cup reserved stock.
• 22 cook over medium heat, stirring, until mixture thickens and comes to a boil.
• 23 boil 1 minute.
• 24 beat egg yolks in a bowl.
• 25 remove 1/3 cup hot sauce from pan.
• 26 stir into egg yolks.
• 27 stir back into saucepan.
• 28 add sherry.
• 29 stir over low heat until thick.
• 30 spoon some sauce over the fish and pass the rest.