Demeyere Atlantis Gebrauchsanweisung Seite 22

FILLET OF SOLE WITH FINE HERBS
Utensils : 1 casserole • 1 steamer
Ingredients : 4 fillets of sole (save the bones) • lemon juice • finely chopped parsley
1 teaspoon of garlic • chervil • 1/2 tomato (peeled, pipped cut very small) • 150 ml fresh cream
Fish stock : A little butter • Bones well chopped • Some mushroom stems • 1 lemon residue
• 1 finely chopped carrot • 1 celery stick • 1 leek • 1 bayleaf • some ground pepper • salt •
200 ml dry white wine
Preparation : Prepare the fish stock. Fry (do not brown) the fish bones and the vegeta-
bles for a few minutes in a little butter. Add the water, the wine, the ground pepper
and the lemon residue Bring to the boil and allow to simmer for about 20 minutes. Wet
the cleaned sole fillets with the lemon juice and roll lightly and leave for several minutes.
Then place in the steamer Take about 200 ml of strained fish stock and boil to reduce to
half the volume. Increase the remaining liquid in the casserole to about _ litre with
water. Bring to the boil. Put the steamer with the sole fillets on the casserole. Steam
the fillets for about 6 minutes. Pour the cream on the cooking fillets. Reduce a little in
order to obtain a lightly bound sauce. If you wish you can reduce on the cooker with
beaten egg yolk to which you can add a little of the hot sauce. Add parsley and chop-
ped chervil and also a drop of lemon juice to the sauce. Divide the sauce for four plates.
Place one fillet de sole on each plate and surround with the chopped tomato.
VARIATIONS :
Many variations are possible, for example :
• Replace sole with another type of fish
• Replace the tomatoes with crevettes or mussels and cook for several minutes on the
first level for a very short period.
• Add some Muscat grapes, pelled, to the sauce, reheat with a little Curaçaos Triple
dry under the sole fillets
• Place the grapes on a heat proof dish that you can put into the steamer or in the
DEMEYERE bain-marie resting on the steamer.
In this case do not add herbs or tomato to your sauce.
TABLE OF COOKING TIMES OF WHOLE FRESH VEGETABLES
Potatoes :
Artichokes :
Asparagos :
Aubergines :
Cauliflower :
Peas :
Attention : This table only indicates cooking times. This can vary with seasons and per-
sonnal taste, etc...
22
20 min.
25 – 35 min.
5 – 10 min.
20 – 30 min.
15 min.
5 – 8 min.
Leeks :
Haricot beans :
Spinach :
Brussel sprouts :
Chicory :
Carrots :
5 – 8 min.
10 – 15 min.
5 min.
10 – 12 min.
8 min.
10 – 15 min.