CookEat Recipe
Filet of Sole, Trovatore
Folded sole fillet pieces braised on red sweet-pepper halves with wine, saffron and tomato sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1255. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the documented four-fillets sole preparation plan, red sweet peppers, dry ground Spanish saffron and the Port alternative. Verify 70°C fish centres. The unnumbered tomato sauce is explicitly matched to the complete No 16 preparation with canned tomatoes; measure one actual finished gill, add it to the fish gravy and boil eight minutes. No fish recovery or sauce yield is guaranteed. Limites : Sole recovered fillet mass/count, pepper size, saffron intensity, butter for pan/paper, fish liquor and actual sauce output remain unmeasured. Four-fillets plan gives intended 12 pieces for 12 pepperhalves, not a guarantee of recovery; no extra stock or dilution.
Method
Steps
Step 1
Make the tomato sauce ONCE. Melt 57 g butter and add 113 g diced lean RAW ham, TWO sliced carrots, TWO sliced onions, ONE chopped leek, TWO chopped parsley branches, ONE chopped celery branch, TWO cloves, ONE teaspoon whole BLACK peppercorns, HALF bay sprig, HALF thyme sprig, ONE chopped green pepper, ONE chopped small garlic clove, ONE tablespoon salt and ONE SCANT tablespoon POWDERED sugar. Brown with stirring TWELVE minutes.
Step 2
Stir in FOUR tablespoons flour and cook FIVE minutes. Add 1900 mL plain CANNED tomatoes and 950 mL COLD water, cover and gently simmer NINETY minutes, stirring occasionally. Sieve then pass through clean cheesecloth. Measure ONE actual FINISHED gill for the fish; cool surplus promptly. No fixed batch yield is guaranteed.
Step 3
Fillet and skin ONE fresh sole from the THREE-AND-HALF-pound whole purchase. Use the documented FOUR-natural-fillets plan; cut EACH recovered fillet intoTHREE equal slant pieces and fold each. Split SIX red Spanish sweet peppers inTWO. In a lightly buttered sautoire put a folded fish piece on each pepper half, checking the actual matching recovery instead of inventing additional pieces.
Step 4
Season with HALF teaspoon salt, TWO saltspoons paprika and HALF saltspoon DRY GROUND Spanish saffron. Add HALF ounce butter, HALF gill white wine and TWO tablespoons PORT. Cover with lightly buttered food-safe paper. Boil on the range FIVE minutes, then oven-cook TWENTY minutes as guide, until fish reaches 70°C.
Step 5
Remove paper and arrange fish in crown form on a hot dish, with ONE corresponding cooked pepper half ON TOP of each folded fish piece. Add the measured FINISHED gill tomato sauce to the SAME fish-pan gravy, boil briskly EIGHT minutes and pour OVER the pairs.
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