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1
Fish stock: Fill medium saucepan with 3 1/2 cups cold water Add fish bones and head.
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2
Bring to simmer.
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3
Add reserved vegetable trimmings.
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4
Cook for 20 minutes to reduce to 2 1/2 cups.
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5
Strain.
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6
Preheat oven to 400 degrees.
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7
Heat platter for eggplant and small casserole dish for rice.
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8
Bring pot of salted water to boil.
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9
Add eggplant halves.
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10
Cook about 10 minutes, until tender.
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11
Drain and set aside on warming platter.
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12
On stovetop, heat a casserole dish, add 1 tablespoon clarified butter and rice.
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13
Saute for 30 seconds.
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14
Add bay leaf and 2 1/2 cups of the fish stock.
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15
Season generously with salt and pepper.
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16
Cook uncovered on middle shelf of oven for 20 minutes, or until tender and the rice has absorbed all of the stock.
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17
In a large, hot saute pan, add 1/4 cup clarified butter.
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18
Add the pieces of sole fillet and season generously with salt and pepper.
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19
Add wine, cover, and simmer over medium heat for about 5 minutes or until just done.
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20
Set aside fillets on platter near stove and cover to keep warm.
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21
Reserve juices in the pan.
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22
In large pot, heat 1/4 cup clarified butter.
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23
Add shallots.
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24
Saute for 30 seconds.
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25
Add peppers and 1 tablespoon chives.
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26
Saute another 30 seconds.
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27
Add mushrooms and 1/2 of lemon juice.
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28
Lower heat and simmer (as mushrooms extrude their liquid).
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29
Add cooked rice to vegetables and mix well.
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30
Add the juices from the fish pan.
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31
Add 1/4 cup of the cream.
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32
Mix well.
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33
Fill eggplants with rice.
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34
Gently lay the fish fillets over the rice.
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35
Moisten with a little of the reduced veal stock.
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36
Cover to keep warm.
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37
Heat oven to broil.
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38
In a small saucepan, add 2 tablespoons of veal stock.
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39
Bring to a boil, then remove from heat and add the butter and egg yolk.
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40
Whisk furiously.
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41
Add the remaining lemon juice and the remaining 1/4 cup of cream.
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42
Continue beating until smooth and creamy.
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43
Pour the sauce over the stuffed eggplants.
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44
Dust with chives and place under the broiler to flash heat.
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45
In a large stockpot, cover the bones with the cold water and bring to a boil.
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46
Continuously remove any scum that rises to the surface.
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47
Add the vegetables and seasonings.
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48
Bring to boil and reduce to simmer.
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49
Simmer for about 5 hours or until reduced to 4 cups.
