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FILLET OF SOLE SUCHET
Yield: 6 Servings

BÉCHAMEL SAUCE:
2 tablespoons unsalted butter
1 shallot, minced
2 tablespoons flour
1 cup light cream
Salt and a pinch of white pepper to taste

Melt butter in a saucepan. Cook shallot until soft, but not colored. Stir in flour. Stir in cream, salt and pepper. Mixture will be very thick. Remove from heat.

GRAVY:
2 cup dry white wine
2 cup chicken or vegetable broth
Juice from 2 lemon
1 tablespoon unsalted butter
2 large plum tomatoes, skinned, seeded and chopped coarse

Combine ingredients and set aside.

FISH STUFFING:
6 thin fillets of sole, boned and skinned
Salt and pepper
2 pound raw shrimp, cleaned and ground
1 shallot, minced
1 teaspoon parsley, minced
1/4 teaspoon fresh cilantro leaves, minced
1/4 teaspoon fresh tarragon leaves, minced
1/8 teaspoon white pepper
1 egg white, beaten to the foamy stage
1/4 cup heavy cream
1/4 cup fine unseasoned breadcrumbs

1. Lightly salt and pepper the fillets and set them on a flat surface.
2. Mix the remaining ingredients together and allow to stand 10 minutes.
3. Spread the stuffing over one-half of each fillet. Fold the other half over the stuffing and place into a shallow baking pan. Cover with gravy.
4. Butter a piece of wax or parchment paper and set it on top of the fish.
5. Preheat oven to 350 ° F.
6. Bake fish 10-15 minutes, or until a fork inserted separates the flesh. Do not overcook.
7. Carefully remove the fish from the pan onto a serving platter.
8. Strain the broth from the pan and stir it into the Béchamel Sauce over medium heat until creamy. Pour over fish to serve..

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Food Protection Manager Certification Examination Exp. 9/14/2015