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1
2 tablespoons or more beurre manie, recipe follows
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2
In large saute pan, heat fish bones, fish stock, and wine.
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3
Add fillets and gently bring to a boil.
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4
Reduce heat to simmer and cover.
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5
Cook about 6 minutes or until done.
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6
Remove from pan to a plate, and cover with buttered paper to keep warm.
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7
Reserve poaching liquid.
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8
The quenelles: Meanwhile, in another pot, bring to boil the cold water with a pinch of salt.
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9
Stir in 1/4 cup of the butter, just to melt.
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10
Remove from heat and stir in flour.
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11
Beat thoroughly with a wooden spoon until the mixture begins to pull away from the sides of the pot.
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12
Let cool.
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13
Add egg and whites and mix well.
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14
Season ground sole with salt and white pepper.
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15
Add to pot with flour-egg mixture.
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16
Beat well.
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17
Gradually add 1/4 cup of cream.
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18
Place quenelle mixture in a pastry bag with a 1-inch plain nozzle or use teaspoons; see below.
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19
Add the apple slices, Calvados, and curry powder to the sole poaching liquid.
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20
Simmer over low heat.
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21
Add remaining 1 cup of the cream.
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22
Bring to a boil and reduce to a fast simmer.
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23
Pipe quenelle mixture directly into the poaching liquid pot or use 2 spoons to mold the mixture into oval shapes.
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24
Add the shrimp.
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25
Stir gently and poach for 3 minutes.
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26
Stir in 2 tablespoons beurre manie to thicken.
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27
Cook for another minute to lose any floury taste.
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28
To serve, cover fillets with the quenelles and some sauce.
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29
Combine flour and butter on a clean surface.
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30
Knead together well.
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31
This makes more than you'll need for the Sole.
