Yield: 4 servings
|1 \N||Piece celery|
|1 \N||Bay leaf|
|1 \N||Thyme sprig|
|\N \N||Few parsley stalks|
|1 small||Piec leek; (tied together as a|
|\N \N||; bouquet garni)|
|\N \N||Salt and freshly ground black pepper|
|4 \N||185 g fillet sole; skinned|
|100 millilitres||Whipping or double cream|
|2 \N||Egg yolks|
|2 tablespoons||Mixed fresh chervil; parsley and|
|\N \N||; tarragon, chopped|
Place the milk into a shallow pan. Add the bouquet garni, season lightly and slowly bring just to the boil. Fold the fish fillets, place into the milk, cover and gently poach for 5-7 minutes.
Remove the fish and cover to keep warm. Strain the milk.
To make the bechamel: in a deep sided pan, melt the butter, add the flour and cook for 1 minute without colouring. Slowly add the milk, whisking or beating, and bring to the boil. immer for 1 minute and check thickness. If it does not coat the spoon, cook uncovered, stirring continuously until it does coat. Remove from the heat. Heat the grill to high.
In a bowl mix the cream and egg yolks, pour on a little sauce, blend and return to the pan.
Reheat without boiling, re-season and add the herbs.
Drain and serve the fish, coat with the sauce and quickly glaze under the grill. Serve with vegetables of your choice, eg baby carrots and broccoli and new potatoes.
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Carlton Food Network
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