How To make Fillet Of Sole Over Celery
2 center stalks of celery,sliced
leaves left whole
1 tablespoon poulet gold or fish stock (clam juice)
2 teaspoons butter :
sweet(unsalted)
1 teaspoon green peppercorns in brine drained
1 3/8 teaspoons kosher salt
1 6 ounce fillet of sole :
cut in strips
1 1/4 teaspoons lemon juice -- fresh
1/4 teaspoon celery seed
1. Place sliced celery, broth, butter, peppercorns, and salt on a dinner plate. Cover with microwave plastic wrap. Cook at 100% for 2 minutes. 2. Remove from oven. Uncover and scatter celery leaves over mixture. Place fish evenly spaced, on top of celery. Sprinkle with lemon juice and celery seeds. Cover tightly with plastic wrap. Cook at 100% for 1 minute. (if using a small oven, cook for 2 minutes.)
To Serve . .Double ingredients. Divide ingredients equally between 2 plates. Proceed as for single serving, heating broth mixture simultaneously, using a rack for 4 minutes. Cook fish as in step 2 for 2 minutes.
How To make Fillet Of Sole Over Celery's Videos
SOLE FISH FILLET /TUFO RECIPE
Almond-Crusted Sea Bass with Celery Remoulade and Carrots
Full recipe available at
This sea bass with celery remoulade and carrots is not only extra-tasty but also extra-healthy. Seabass is high in phosphorus and potassium and celery also comes packed with potassium, calcium, and phosphorus. Moreover, carrots have potassium, but also some calcium and phosphorus, too. All these nutrients contribute to a healthy immune system.
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Lemon Sole with Butter veloute ( how to make butter sauce)
Join my online French cooking classes ????????: This French Butter sauce is a classic French recipe that goes perfectly with white fish.
It is a sauce which is very popular in French cuisine and can be found in plenty of French bistros and unpretentious cafe.
Butter sauce is very popular in the town of Lyon and is mainly served with poached fish. The sauce has a beautiful subtle fish taste to it with a velvety texture blended with a creamy and tangy finish which is brought by the lemon juice.
A classic sauce that should definitely be on your list of French sauce to try.
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How to make a Stuffed Petrale Sole
Today Seafood-D whips together a moist, melt in your mouth, flavorful, stuffed Petrale Sole. You have not lived until you experience the texture and taste of this delicious dish.
Juicy Fish Every Time - En Papillote | Mushroom Sabayon
Today I will show you a delicious fine dining recipe with halibut en papillote with red wine celeriac puree, celeriac straw, and mushroom sabayon. This technique is great for keeping your fish juicy and you will have fun when doing it, so I totally recommend you try it.
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Herb Crusted Petrale Sole
Chef Edward Higgins from the RingSide Glendoveer brings us an herb crusted petrale sole today. The combination of flavors in this recipe is amazing...sole, shrimp mousse, citrus vinaigrette, and more! Recipe below...
cookingatriegelmanns.com
riegelmanns.com
Recipe
Herb-Crusted Petrale Sole with Oregon Bay Shrimp & Citrus Butter
*Serves 4 as a main course
1 # Petrale Sole Fillet (cut in half along the center line; you should have approx. 8 fillets)
TT Salt
Shrimp Stuffing (recipe to follow)
Herb Crust (recipe to follow)
For the garnish:
1 c Yukon Gold Potatoes (diced & blanched in salted water)
1/2 c Arugula (or pea tendrils)
1/2 c Wild Oregon Bay Shrimp
TT Citrus Vinaigrette (recipe follows), Salt & Pepper
Salt the fish to taste and refrigerate for a minimum of one hour to allow the seasoning to penetrate the fillets. Lightly season a foil lined baking dish with softened butter and arrange half of the fish in an even layer; spread some of the stuffing over the top of each fillet and top with the remaining fillets. Cut strips of the herb crust approximately the same size as the fillets and place over the fish bundles. Bake in a 350 degree oven until cooked through (about 12 minutes), remove from the oven and arrange on serving plates. Garnish with a salad of Oregon bay shrimp, potatoes, arugula and vinaigrette.
For the stuffing:
1 # Gulf Shrimp (peeled & deveined)
2 ea Large Eggs
1 p Cayenne Pepper
1/2 c Heavy Cream
TT Nutmeg, Salt & White Pepper
Combine all of the ingredients except for the cream in a food processor and chop until a paste is formed. Keep the machine running and slowly add in the cream little by little until the color has lightened and all of the cream has been used. Adjust the seasoning if desired. Place into a piping bag and refrigerate until needed.
For the herb crust:
1 bunch Parsley (roughly chopped)
1 bunch Tarragon (roughly chopped)
1 c Baby Spinch (washed & dried)
1/4 c Breadcrumbs
1/2 # Unsalted Butter (cut into 1/2 inch cubes, at room temperature)
TT Salt
Combine all of the ingredients except for the butter in a food processor and chop until a bright green dough is formed, then add the butter a little at a time until all of the butter has been used and the mixture is homogenous. Place in between two sheets of wax paper (you may also use plastic wrap) and use a rolling pin to form a 1/4 inch thick sheet. Refrigerate until needed.
For the citrus vinaigrette:
1/4 c Citrus Juice (use a mix of lemon, lime & orange)
1/2 c Grapeseed Oil
1 t Chives (finely sliced)
1 t Dijon Mustard
1 t Honey
TT Salt & Pepper
Combine all of the ingredients in a bowl and whisk together. Adjust the seasoning as needed with salt and pepper.