Fillet Of Sole Marguery A La Diamond Jim
|Flounder||2 , filleted|
|Sliced carrots||1⁄2 Cup (8 tbs)|
|Leek||1 , sliced|
|Bay leaf||1 Small|
|Thyme sprig||1 Small|
|Water||1 1⁄2 Quart|
|Oysters||12 , poached|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
Ask the fish dealer to give you the heads, tails, and skin from the flounder.
Place these trimmings and small chunks of the halibut or cod in a saucepan.
Toss in carrots, leek, parsley, peppercorns, bay leaf, and thyme.
Add water and cook to a boil, then reduce heat, and simmer gently until liquid is reduced to about 1 pint.
Strain through a fine cheesecloth, saving the stock.
Arrange fillets in a buttered baking dish and sprinkle with salt and pepper.
Add 1 cup of the fish stock and bake in a preheated 325° oven for 15 to 20 minutes.
With a broad spatula, carefully transfer fillets to a hot ovenproof serving platter.
Arrange oysters and shrimp on top.
Pour remaining cup of fish stock into pan in which fillets baked.
Cook until stock is reduced to about 1/4 cup.
Strain into top of double boiler, add white wine and butter.
Cook over hot water, stirring until butter is melted.
Beat egg yolks vigorously, then stir in the butter mixture a little at a time.
Pour egg mixture into top of double boiler and cook, stirring constantly, until sauce is the consistency of a medium cream sauce.
Pour over fish.
Broil in a preheated broiler until golden brown.