Fillets of Sole With Cucumber Beurre Blanc

Name: Fillets of Sole With Cucumber Beurre Blanc
Yield: 4 servings
Ingredients: ¾ pound sea scallops; 1 teaspoon salt; ⅓ teaspoon white pepper; ½ cup heavy cream; 4 tablespoons white wine vinegar; 3 tablespoons dry white wine; 2 tablespoons minced shallots; 3 sticks unsalted butter; White pepper to taste; Salt to taste if desired; 1 medium onion pierced with a clove; 1 bay leaf; 1 rib celery, cut in half; 2 sprigs parsley; 1 sprig fresh thyme; 10 black peppercorns; 8 fillets of gray sole; 2 cucumbers, peeled, seeded and sliced into ¼-inch pieces; 1 tablespoon unsalted butter; ½ cup cream

By Bryan Miller

Published March 29, 1983

Total Time: 1 hour
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 servings

THE SCALLOP MOUSSE

¾ pound sea scallops
1 teaspoon salt
⅓ teaspoon white pepper
½ cup heavy cream

THE BEURRE BLANC

4 tablespoons white wine vinegar
3 tablespoons dry white wine
2 tablespoons minced shallots
3 sticks unsalted butter
White pepper to taste
Salt to taste if desired

THE FILLETS OF SOLE

1 medium onion pierced with a clove
1 bay leaf
1 rib celery, cut in half
2 sprigs parsley
1 sprig fresh thyme
10 black peppercorns
8 fillets of gray sole
2 cucumbers, peeled, seeded and sliced into ¼-inch pieces
1 tablespoon unsalted butter
½ cup cream

Ingredient Substitution Guide

Preparation

THE SCALLOP MOUSSE:
1. Step 1
  Place the scallops in a food processor or blender, add salt and pepper, and puree as you slowly pour in the cream. Every once in a while stop the machine, and scrape down the sides of the work bowl. Puree until the mixture is firm enough to form small balls. Place mixture in a bowl, cover and refrigerate until ready to use.
THE BEURRE BLANC:
1. Step 2
  Place vinegar, wine and shallots in a saucepan, and reduce over medium-high heat by three-quarters. Turn down heat to low (or place sauce in the top of a double boiler), and drop in pats of butter, one at a time, while whisking vigorously. As soon as one pat melts, add the next. Continue until all butter is whisked. Taste for seasoning. Remove sauce from heat and maintain in a bain-marie.
THE FILLETS OF SOLE:
1. Step 3
  Fill a deep pot, a 4-quart size or larger, with water. Add the onion, bay leaf, celery, parsley, thyme and peppercorns. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes.
2. Step 4
  While the court bouillon is simmering, prepare the sole. Lay the sole fillets on a flat surface, darker side up, and place a ball of scallop mousse (roughly a heaping tablespoon) on top of each. Roll the fillets around the mousse, and secure them with toothpicks.
3. Step 5
  Poach the fish in the court bouillon for 12 to 15 minutes depending on thickness of fillets (the fillets float to the surface when they are done).
4. Step 6
  While fish is poaching, saute the cucumbers in the butter until they are soft, about 7 minutes. Add cream, and reduce liquid by half. Pour mixture into a blender, and add the beurre blanc. Blend well. Taste for seasonings.
5. Step 7
  Remove fish from the poacher. Drain well before placing on warm plates, allowing 2 fillets per person. Pour sauce over.