James Beard's New Fish Cookery by JAMES BEARD’S

Author:JAMES BEARD’S [BEARD’S, JAMES]
Format: epub
ISBN: 9780316069809
Publisher: Little, Brown and Company
Published: 2009-02-27T16:00:00+00:00

FILLETS OF SOLE CASANOVA

1 pound mushrooms

2 cups shredded celery root

Salt

Freshly ground black pepper

2 teaspoons curry powder

Butter

Garlic

6 fillets of sole

Beurre manié (page 475)

1 cup cream

Grated Parmesan cheese

Chop the mushroom stems, combine them with the celery root, cover with cold water, and bring to a boil. Add seasoning and simmer until the celery root is tender. Add the curry powder.

Sauté the mushroom caps in butter with just a touch of garlic. Season to taste.

Following the Canadian cooking theory (page 12), poach the fillets in the curry broth with the celery root and mushroom stems. When they are done, place them in a gratin or baking dish and top with the celery root. Thicken the curry broth with beurre manié, add the cream gradually, and stir until smooth and well blended. Taste for seasoning and pour over the fish. Surround with the sautéed mushroom caps, sprinkle with the grated cheese, and brown quickly under the broiler.

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