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French   -   Sole With Tomato Basil Sauce   adapted from Cuisine a la Vapeur by Jacques Maniere

Description
Ingredients
  • 2 Large Tomato -- pureed
  • 2 Medium Shallot -- finely chopped
  • 1/2 Cup Olive Oil
  • 1/2 Teaspoon Dijon Mustard
  • 2 Teaspoons Basil -- finely chopped
  • 1 Lemon Lemon Juice
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 Large Egg -- poached
  • 1 Teaspoon Chervil -- finely chopped
  • 1 Teaspoon Parsley -- finely chopped
  • 4 Large Basil Leaves
  • 4 Large Sole Fillet
  • Salt And Pepper -- to taste
Directions Saute shallots in olive oil until light brown. In small saucepan, whisk together mustard, chopped basil, lemon juice, salt and pepper. Add poached egg and whisk well to break up egg. Place over low heat and add the shallots and olive oil. Whisk until emulsified. Stir in tomato puree and chervil. Remove from heat, cover and keep warm. Place basil leaves on the bottom of the steamer rack, place fillets on top of basil. Sprinkle with salt and pepper. Steam for 5 minutes and serve topped with sauce.
Serves 4
Time to Make 0:00



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