MAKE IT: Sole With Wild Mushrooms

2425

4    Dover sole fillets, about 4 ounces each
Salt and pepper to taste
4    tablespoons unsalted butter
2    cups fish stock (available in the freezer section at specialty markets)
1    cup chanterelles, cleaned and quartered
Pinch of saffron
2/3 cup heavy cream
1    egg yolk
2    tablespoons chopped parsley

Preheat oven to 400 degrees. Cut sole in half lengthwise and place, skinned side up, on a work surface. Season with salt and pepper, then roll up each piece, starting at the narrow end. Using a small amount of the butter, grease a baking dish. Place the rolls, seam side down, in the dish and pour the fish stock over the fish. Cover with foil and bake until cooked through, about 12 minutes.

Meanwhile, heat the remaining butter in a sauté pan. Add the chanterelles and sauté until tender, 3–4 minutes. Season with salt and pepper and set aside.

Remove the fish from the oven and transfer to a heated plate, covering with foil to keep the fish warm. Strain the cooking liquid into a small saucepan. Add saffron and bring to a boil. Continue boiling until the liquid is reduced to 1 cup. Stir in the cream and simmer for 1 minute.

In a small bowl, lightly beat the egg yolk. Stir a small amount of the hot cream sauce into the egg. (This “tempers” the egg, preventing it from scrambling.) Add the egg mixture back to the remaining sauce in the pan and simmer over low heat until slightly thickened, 1–2 minutes. Season to taste. Add the chanterelles and chopped parsley and pour over the fish. Serves 4.