Lemon Sole with Lobster Sauce

Lemon Sole with Lobster Sauce

For the sole:
16 potatoes
2 egs
1 tbsp. melted butter
salt
a little bit of the cooking water
2 1/2 lbs. lemon sole filets
10 1/2 oz. baby shrimp

For the sauce:
1 onion
1 tsp. melted butter
1 1/4 c. water
1 1/4 c. dry white wine
4 tbsp. lobster stock
1 cup half-and-half
3 tbsp. cornstarch
4 tsp. cognac
salt and lemon pepper, to taste

Heat oven to 400 F.

Peel and cut the potoates into small pieces. Boil them until tender in lightly salted water. Pour the water from the potatoes, reserving some of it, and mash the potatoes with a potato masher. Beat the eggs lightly and blend them into the mashed potatoes along with the butter. Season to taste with salt. If needed, add a bit of the cooking water to the mashed potatoes to reach your desired consistency.

Roll up the fish filets with their dark sides facing inward. Sprinkle with salt, add a little bit of wine, and place in the oven for 6-8 minutes. Remove from the oven and let the filets cool. Place the fish in the middle of an oven-safe casserole and place the shrimp atop. 

Place mashed potatoes in a pastry bag and use them around the fish, filling up all the empty space in the pan.

Turn oven heat up to 475 F.

Mince the onion and fry it in butter. Add water, wine, stock, and cream. Bring to a boil and add corn starch, whisking constantly until sauce is thickened. Add salt, lemon pepper, and cognac. Pour the sauce over the fish and shrimp. Bake in the oven for 10 minutes. Serve hot.
 

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