Fillet Of Sole Marguery   


Ingredients
2 pounds sole fillets; cut in 4 oz. pieces
8 jumbo shrimp; peeled, raw
8 oysters; shucked
12 mushroom caps
2 cups fish stock; See Recipe
1 cup dry white wine
3 shallots; chopped fine
1/4 cup fresh lemon juice
1 dash salt; to taste
1 dash black pepper; to taste
4 ounces butter; for the roux
1/2 cup flour; for the roux
2 cups Locke-Ober cream sauce; See Recipe
2 egg yolks; beaten
1/2 cup unsweetened whipped cream
 

Directions:
STEP ONE: Fold sole fillets in half and place in a baking dish with shrimp, oysters, and mushrooms. Cover with stock, white wine, shallots, and lemon juice. Sprinkle with salt and pepper, cover with oiled paper, and poach in a 350-degree F oven for 20 minutes. STEP TWO: Remove sole fillets and keep them hot in an ovenproof casserole. Top with mushroom caps. Reduce stock in which fish was poached to 1/2 the original volume, add roux to thicken, and simmer for five minutes, blending smooth with a whisk. STEP THREE: Add Cream Sauce (see recipe for "Locke-Ober Cream Sauce" in this cookbook) and egg yolks and bring to a boil. Remove from heat and gently fold in whipped cream. Strain sauce over top of fish and glaze in the oven until golden brown. Serve hot, with fleurons (small pastry decorations). - - - - - - - - - - - - - - - - - - Serving Ideas : Serve hot, with fleurons (small pastry decorations).Yield: 4 servings