Sole in Dry Vermouth Sauce

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Joined Mar 11, 2007
6 medium Sole (approximately 4 ½ oz. each)
7 oz. Cherry tomatoes
2 Tbsp. Yellow onion, minced
2 Tbsp. All-purpose Flour
1 clove Garlic, peeled
2 Tbsp. Italian Parsley, chopped
¾ cup Fish fumet (reviewer's note & Fish fumet is a light fish stock)
1/2 cup Dry White Vermouth
2 medium Zucchini
2 each Vine-ripened Tomato (quartered and skinned)
Extra Virgin Olive Oil
Salt
Freshly ground Black Pepper
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Wash the zucchini and cook them whole in boiling, salted water until just tender.&nbsp Remove with a slotted spoon, eliminate the bud and stem ends and transfer to a food processor with a drizzle of olive oil.&nbsp Puree, salt to taste, and keep warm.


Clean and fillet the sole.&nbsp Using two fillets per skewer, roll them up and thread on to the skewers to maintain their shape.


Heat a few tablespoons of olive oil in a sauté pan, add the onions and the clove of garlic.&nbsp Follow with half of the parsley and half of the Vermouth.&nbsp Allow the alcohol to evaporate and then add the fish fumet.&nbsp Add the tomatoes, salt and pepper to taste and cook over medium heat for 10 minutes.


Eliminate the garlic and pass the sauce through a fine sieve.


Return the sauce to the sauté pan and bring just to a boil.&nbsp Lightly coat the sole on the skewers with the flour and add to the sauce.&nbsp Raise the heat, add the remaining Vermouth and flame to burn off the alcohol.&nbsp Add the remaining chopped parsley.


Presentation:&nbsp Nap each plate with the warm zucchini sauce, top with the sole and drizzle with the cooking liquid.&nbsp Decorate with basil and tomato “petals†made by drying the tomato skins in a 400F oven for 5 minutes.


Courtesy "A Taste of The Marche," the consortium Cuochi di Marca, published byBibliotheca Culinaria , 2005, distributed by Artisan Ideas.
 

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