Eating
SOLE BONNE PEMM
fish portion is between 200 and 250 grs. Poached Fish: completely submerged in liquid, which can not boil. Cooked 65 to 85 degrees. Cut fish fillets, The liquid goes to the middle, covered with aluminum foil and half that is outside is cooked with steam. Important: the liquid will be more concentrated. Fish also
long liquid, it breaks the cells of the fish when the temperature is very high, so they cook over very low, so the fish does not break is not dry, it is best fresh fish.
Cover with plenty of fluids we risk breaking. Recipe: need a container is too high or too wide. The base of the pan with butter over shallots or onion, but very little and rather small. A teaspoon per serving of fish over sliced \u200b\u200bmushrooms and parsley chopped, put the seasoned fish fillets, always put the form that goes in the dish, if too long is cut to fit into the dish, put a splash of white wine (slightly) and fish stock. 1 part of wine 3 or 4 fumet always more than twice that cover the fish in half, cover with foil or butter, or a lid. All cold so far. Is taken to be temperature-controlled oven. Oven to 180 degrees.
Duration: Fine fast, when this hot this early about 5 minutes. When fish is cooked remove and I covered with something to keep warm. We reduced the sauce to all in less fish. A reduction little, add a splash of cream, reduce a bit more, finish out the fire with buckets of butter. This sauce over the sole when we serve is a liquid medium thick sauce (not too thick).
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