Sole with Shrimp Sauce

ingredients

6 to 8 oz. fish trimmings (or cut-up chunks of an economical fish)
1/2 cup water
1/2 cup dry white wine
1/2 medium onion, sliced
1/2 carrot, sliced
1 small celery stalk, with leaves
1 Tbsp. fresh lemon juice
1/2 tsp. sugar
Salt and freshly ground pepper

8 small sole fillets
salt
3 Tbsp. butter
2 Tbsp. flour
1/3 cup whipping cream
Salt and freshly ground white pepper
1 pound small or medium cooked shrimp

method

Combine first 8 ingredients with salt and pepper to taste in medium saucepan. Place over high heat and bring to a boil. Reduct heat and simmer 30 minutes. Strain out fish and vegetables, reserving stock. Set stock aside.

Preheat oven to 400° F. Fold fish fillets crosswise in thirds, as if folding a letter. Place in a baking dish large enough to hold them all in a single layer. Sprinkle lightly with salt and pour reserved fish stock over. Cover and bake for 10 minutes.

Transfer fish to individual oven-proof gratin dishes, reserving cooking liquid separately. Cover and refrigerate. (If you don't have individual dishes, simply drain off cooking liquid and leave fish in original baking dish. Cover and refrigerate).

Melt butter in skillet over medium heat. Stir in flour. Remove from heat and gradually stir in 1 cup reserved cooking liquid. Return to heat and cook until thickened. Add cream and season to taste with salt and pepper. Remove from heat and stir in shrimp. Spoon sauce over fish, cover and return to the refrigerator.

When ready to serve, preheat oven to 400 F. Bake fish uncovered 10 minutes or until sauce bubbles and fish is completely heated through.

Enjoy!

8 servings

From the Best of Bon Appetit Cookbook (1979)