Fillet de Sole Marguery
Years ago when visiting the Loire Valley to taste some of the best seafood, I enjoyed a simple dinner at Cafe du Midi near the city of Tour. It was one of my most memorable meals prepared and paired with a nice bottle of Sauvignon Blanc from the region. Here is a recipe that can be prepared in just over 30 minutes.
- 2 lb filet de sole
- 1 lb mussel or clams, cleaned
- 2 shallots
- Court bouillon (recipe follows)
- ½ lb shrimp, 16-21 count
- ¼ lb fresh mushrooms
- Parsley, chopped
- Salt and pepper
- Chop shallots and a handful of parsley as well as the stems of the mushrooms.
- Lay the fillets out flat and spread them with the mixture, add salt and pepper, then roll and fasten them with a toothpick. Place in a large casserole dish.
- 1 glass of Esser Sauvignon
- 1 small carrot
- 1 yellow onion
- the green of a leek
- a few layers of celery top (sprigs)
- bay leaves
- salt and pepper
- 2 cups of fish stock
cook it all together on low-medium in sauce pan for 25-30 minutes. Pull off stove and let it cool.
Drain juice from cooked sole and keep it warm. Put juice in a double boiler, work some butter into flour and drop into sauce, whisk well. Taste for seasoning and adjust if needed. Add one egg yolk with ¼ cup cream, whisk once more.
Pour the cold cooked court bouillon over the sole and cook it in the oven at 350 degrees for 10-15 minutes.
Prepare a garniture of shrimp, mussels or clams and sliced mushrooms by sautéing all together on medium heat.
Remove the casserole from the oven and spoon the fish carefully in the center of the plate and the garniture around the edges. Pour the sauce Marguery from the casserole over the top of the seafood and sprinkle with chopped parsley.