Wrapped Sole In Green Coat With Vermouth Sauce
|Sole fillet/Other fish fillet||1 3⁄4 Kilogram (3 Whole)|
|Fish fillet||100 Gram (Other)|
|Shrimps||200 Gram, shelled|
|White cheese||150 Gram (Soft And Fresh, Fat Free)|
|Green lettuce||1 Kilogram, cleaned and blanched|
|Fish bones||1⁄2 Cup (8 tbs)|
|Olive oil||1 Tablespoon|
|Shallots||100 Gram, chopped|
|Whipping cream||700 Gram|
|Butter||50 Gram, cut|
|Lime juice||1 Teaspoon|
|Dry vermouth||1 Tablespoon|
|Salt||To Taste (For Sauce)|
|Pepper||To Taste (For Sauce)|
Fry the fish bones in a saucepan with olive oil over a medium heat.
Add shallots and bay leaf, and cover fish bones with water.
Allow to simmer for 20 minutes.
Remove the foam while cooking.
Sauce Strain fish stock and reduce by half.
Add cream and simmer again for 5 minutes.
Add salt and pepper to taste.
When the sauce thickens, remove from heat and add butter.
Whisk until the butter melts completely.
Add lime juice and dry Vermouth.
Shrimp mousse Mix shelled shrimps with white cheese and eggs, season with salt and pepper, then blend until it becomes a smooth mousse.
Sole Lay out sole fillet, season with salt and pepper.
Spread the mousse over the fish and roll it up.
Wrap up the rolled sole fillet with green lettuce leaves.
Keep the remaining lettuce to braise in butter for the garnish