A specialty of L’ Oasis, near Cannes, France
Recipe courtesy of Graham Kerr
Total:
1 hr 10 min
Active:
10 min
Yield:
4 first course or 2 main dish
Level:
None

Ingredients

Directions

For fish stock: Pour water into large pot and add bones, white wine, carrots, onion and leek. Simmer for 30 minutes over low heat. Strain and discard bones and vegetables. Season stock with salt and pepper and reduce to half its volume.

Poach fillets with Vermouth and 3/4-cup stock in large pan over low heat for 10 minutes.

Pour off most of stock from fillets into saucepan and bring to a boil. Meanwhile, sprinkle fish with remaining vermouth and season. Keep warm on low heat.

Strain the boiling stock into a clean pan and reduce over high heat to 1/2 cup. Add cream and boil again. Beat egg yolks in bowl and add cream sauce to yolks. Pour all back into pot and reduce heat to low. Do not boil. To serve, arrange fillets on a platter, coat with sauce, and garnish with sliced truffle.

IDEAS YOU'LL LOVE

Fillet of Beef Sandwiches

Recipe courtesy of Ina Garten

Easy Sole Meuniere

Recipe courtesy of Ina Garten

Fillet of Beef

Recipe courtesy of Ina Garten

Pots de Creme

Recipe courtesy of Kathy Cary|Drew Nieporent

Pots de Creme

Recipe courtesy of Ree Drummond

Provencal Fish Fillets

Recipe courtesy of Family Circle Magazine

Truffled Fillet of Beef Sandwiches

Recipe courtesy of Ina Garten

Dulce De Leche

Recipe courtesy of Gale Gand

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking