Best Fish Fillets With Seafood Sauce Filets De Poisson A La Mariniere Recipes

Filets de Sole Baumaniere image

Provided by Food Network

Time 2h35m

Yield 2 servings

Number Of Ingredients 14

1 pound cooked shrimp plus their shells
3/4 cup dry vermouth
1 whole sole cut into 4 fillets, black skin and head removed
Salt, cayenne pepper
1 1/2 tablespoons melted butter
5/8 cup fish poaching stock
1 bay leaf
Sprig of thyme
Pinch saffron
1 dozen mussels
1/4 cup dry white wine
1 cup cream, scalded
3 egg yolks
1 teaspoon brandy

Steps:

Place shrimp shells on a tray in a 300 degree F. oven for 30 minutes to dry. Remove. Place 1/2 cup dry vermouth in a casserole pan on a gentle heat, add the fish fillets and season with salt and cayenne pepper. Cover the pan and poach fish for 5 minutes. Place shrimp shells in a blender with 1/4 cup dry vermouth and the melted butter. Blend until a thick paste is obtained. Place sole fillets on a heated serving dish and keep warm. Place the shrimp shell paste in the top of a double boiler on the heat and add 5/8ths cup fish poaching stock, the bay leaf, thyme and a pinch of saffron and allow mixture to infuse for 5 minutes. Place the mussels in a pan on a high heat with dry white wine and cover pan. Cook a few minutes, shaking pan from time to time. Remove mussels from shells. Sieve shrimp shell mixture into scalded cream - combine. Mix egg yolks with a little of the sauce and then combine with the rest of the sauce. Heat gently until thickened and add brandy. Garnish fish with shelled mussels and cooked shrimp and coat with sauce.

Fish Fillets with Seafood Sauce (Filets de Poisson A la Mariniere) image

Provided by Craig Claiborne

Time 15m

Yield 6 servings

Number Of Ingredients 6

6 thin, skinless, boneless fillets of flounder or sea bass, each weighing about 1/4 pound (see note)
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon butter
Cold water
Seafood sauce (see recipe)

Steps:

Preheat oven to 500 degrees.
Sprinkle fillets with salt and pepper to taste.
Rub surface of flat, metal, heat-proof baking sheet with butter. Arrange fillets flat on surface with comfortable space between.
Hold palm of hand under cold water and when generously wet pat each fillet to coat lightly with water.
Place baking sheet in oven. If gas oven is used, place it on floor; if electric oven with heating element exposed is used, place sheet on bottom rack. Close door and bake 3 minutes or just until fish loses raw look. Do not overcook or fish will become dry. Serve on individual plates with seafood sauce spooned over.