MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sole Du Paris
 Categories: Seafood, Herbs, Vegetables, Dairy, Wine
      Yield: 4 Servings
 
      4    Dover sole fillets
    200 ml Lobster bisque; shop-bought
      1 tb Double cream
      4    Crayfish; cooked
      8    Sprigs chervil

MMMMM--------------------------VELOUTE-------------------------------
     25 g  Butter
      2    Shallots; chopped
      2 cl Garlic; chopped
    1/2    Leek; fine sliced
    100 ml Fish stock
    100 ml White wine
    100 ml Double cream

MMMMM-----------------------COURT-BOUILLON----------------------------
      1    Bay leaf
      1    Handful stalks of parsley
     50 ml White wine
     50 ml White wine vinegar
    500 ml Water
 
  First make the veloute. Heat the butter in a heavy-based
  saucepan. Add in the shallot, garlic and leek and fry
  gently, stirring now and then, until softened, around 5
  minutes.
  
  Add the wine and fish stock, bring to the boil and cook
  briskly until reduced by two-thirds; strain and keep
  warm.
  
  Meanwhile, make the court-bouillon. Place the bay leaf,
  parsley, white wine, white wine vinegar and water in
  large saucepan.
  
  Bring the court-bouillon to a simmer, add in the sole
  fillets and simmer until cooked, around 5 minutes.
  Carefully remove the poached sole fillets, using a
  slotted spoon, pat dry and place a sole fillet each on
  four, warm serving plates.
  
  Meanwhile, place the lobster bisque and double cream in
  a pan and gently heat through.
  
  Spoon the veloute over two of the sole fillets and the
  lobster bisque over the remaining two.
  
  Garnish the fillets with the cooked crayfish and chervil
  sprigs. Serve at once.
  
  By Ed Baines
  
  RECIPE FROM: https://goodfood.uktv.co.uk
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "London is a roost for every bird." -- Benjamin Disraeli
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