Fillet Van Zeetong
- Bones from sole
- 1 cup fish stock
- 1 cup dry white wine
- 12 fillets of sole, totaling 1 3/4 pounds, rinsed, plus 1 more pound fillets, ground smooth for quenelles
- 1 cup cold water
- 1/2 cup unsalted butter
- 11/2 cups flour, sifted
- 1 egg and 2 egg whites, beaten together
- Freshly ground salt
- Freshly ground pepper
- 1 1/4 cup heavy whipping cream
- 1/2 Granny Smith apple, peeled and thinly sliced
- 2 tablespoons Calvados
- 1/2 teaspoon curry powder
- 12 medium shrimp, shelled and deveined
- 1/4 cup soft butter (unsalted?)
- 1/2 cup flour
2 tablespoons or more beurre manie, recipe follows
In large saute pan, heat fish bones, fish stock, and wine. Add fillets and gently bring to a boil. Reduce heat to simmer and cover. Cook about 6 minutes or until done. Remove from pan to a plate, and cover with buttered paper to keep warm. Reserve poaching liquid.
The quenelles: Meanwhile, in another pot, bring to boil the cold water with a pinch of salt. Stir in 1/4 cup of the butter, just to melt. Remove from heat and stir in flour. Beat thoroughly with a wooden spoon until the mixture begins to pull away from the sides of the pot. Let cool. Add egg and whites and mix well. Season ground sole with salt and white pepper. Add to pot with flour-egg mixture. Beat well. Gradually add 1/4 cup of cream. Place quenelle mixture in a pastry bag with a 1-inch plain nozzle or use teaspoons; see below.
Add the apple slices, Calvados, and curry powder to the sole poaching liquid. Simmer over low heat. Add remaining 1 cup of the cream. Bring to a boil and reduce to a fast simmer. Pipe quenelle mixture directly into the poaching liquid pot or use 2 spoons to mold the mixture into oval shapes. Add the shrimp. Stir gently and poach for 3 minutes. Stir in 2 tablespoons beurre manie to thicken. Cook for another minute to lose any floury taste.
To serve, cover fillets with the quenelles and some sauce.
Combine flour and butter on a clean surface. Knead together well. This makes more than you'll need for the Sole.