Recipe Sole Fish Food created with Fines Herbes Recipe Fines Herbes

2 cups milk
1 stalk celery
1 bay leaf
1 thyme sprig
few sprigs parsley
1 sm leek
salt & pepper
4 sole fillets
4 Tb butter
5 Tb flour
1/3 cup heavy cream
2 egg yolks
2 Tbl Spice 'N Easy™ Fines Herbes

Place the milk into a shallow pan.
Tie the thyme, parsley and leek together and add to the milk.
Season with salt & pepper.
Slowly bring just to the boil.
Fold the fish fillets, place into the milk, cover and gently poach for 5-7 minutes.

Remove the fish and cover to keep warm. Strain the milk and reserve.

To make the bechamel: in a deep sided pan, melt the butter then add the flour and
cook for 1 minute. Do not brown.
Slowly add the reserved milk, whisking or beating, and bring to the boil.
Simmer for 1 minute and check thickness.
If it does not coat the spoon, cook uncovered, stirring continuously until it does coat.
Remove from the heat.

Preheat broiler.

In a bowl mix the cream and egg yolks, pour on a little sauce, blend and return to
the pan.

Reheat without boiling, re-season and add the Spice 'N Easy™ Fines Herbes.

Drain and serve the fish, coat with the sauce and quickly glaze under the broiler.

Chumley & Stella's Co. - 1006 State Route 94 - Blairstown, NJ - 07825

Recipe

Recipes using Spice 'N Easy™ Fines Herbes blend

Sole with Fines Herbes