BAKED SOLE FILLET WITH QUINCE CREAM SAUCE
Ingredients :
6 sole fillets (7 oz - 200 g each)
2 lb 4 oz (1 k) quince, peeled, seeded and cut (half in thin wedges and half cubed)
Brown sugar
White sugar (optional)
¾ cups water
5 tablespoons butter
1 bay leaf
2 ¼ cup heavy cream
1 tablespoon parsley, finely chopped
½ tablespoon tarragon
½ tablespoon sage
Juice of 1 lemon
Salt
Pepper
Preparation:
Line a jelly roll pan with aluminum foil and lightly butter it. Place quince wedges in one layer and sprinkle brown sugar over. Bake in preheated oven at 350°F (180°C) until soft and caramelized. Remove from oven and keep warm.
Place cubed quince in a saucepan and add water, butter, pinch of salt and white sugar (optional) to taste, depending the sweetness of the quince. Bring to a boil until quince is very soft. Force through a strainer or process to form a puree. Combine 1 ¾ cup quince puree with the heavy cream, parsley, tarragon and sage. Reduce mixture until lightly thickened. Correct seasoning.
Clean and rinse fish fillets. Place fillets in a lightly greased ovenproof pan. Season fillets with salt, pepper and lemon juice. Cover with aluminum foil and bake in oven 350°F (180°C) for 12 minutes or until tender.
Serve fillets with hot quince wedges on top and pour some sauce around fillets. Serve remaining sauce in a sauceboat.
How to fillet, skin and debone fish
6 servings
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