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Makes 4 to 6 servings
Vegetable sauce:
20 carrots, peeled and trimmed (about 2 pounds)
7 large tomatoes, cored (about 2 pounds)
2 ribs celery, trimmed
3 to 4 leeks (including half the green portions) split, washed and trimmed
1 1/2 cups dry white wine
6 small shallots
1/4 cup heavy cream
1 1/2 cups (3 sticks) unsalted butter, cut into bits
salt and white pepper to taste (optional)
Sole:
1 tablespoon unsalted butter, softened to room temperature
1 teaspoon coarse (kosher) salt
3 pounds sole fillets
Garnish:
1 large tomato, peeled, cored, seeded, and diced
3 tablespoons finely minced parsley
1. Prepare the vegetable sauce: Push the carrots, tomatoes, celery and leeks through a juice extractor discarding the solids. There should be about 6 cups of juice.
2. Place the juice in a heavy saucepan and bring to a boil over moderately high heat. Reduce the heat slightly so that the juice is at a steady boil, and cook until the juice has reduced to 1 cup and thickened to a puree, about 45 minutes. Remove from heat and set aside.
3. Pour the white wine into a medium-size saucepan. Chop the shallots finely, placing them in the wine as you chop to prevent them from drying out and becoming bitter. Then bring the mixture to a boil over moderate heat . Reduce the heat slightly so that the juice is at a steady boil and cook until it has reduced to about 1 tablespoon, about 7 minutes. Blend in the heavy cream and cook over moderate heat, stirring constantly, until reduced to 2 tablespoons. Remove from the heat.
4. Using a wire whisk, begin to beat in the butter a bit at a time. When each has been thoroughly incorporated, add another piece. Continue adding bits of butter in this way until one stick ( 8 tablespoons) has been added. (As the emulsion forms, the mixture will thicken and become homogenous.) Place the pan over very low heat and continue adding the remaining butter, whisking constantly. The heat should just liquefy the butter; do not let the mixture simmer or it will separate. Remove the pan from the heat and stir in 1/2 cup of the vegetable puree. (Freeze the remaining 1/2 cup for the next time you wish to prepare the dish.) Add the optional salt and white pepper to taste. Set aside in a warm place.
5. Broil the sole: Preheat the broiler. Grease the bottom of a jelly-roll pan or baking sheet with the softened butter and sprinkle with the salt. Place the fillets in a single layer on the pan and broil about 4 to 5 inches from the heat for about 2 minutes. Do not turn and do not overcook. The fish should be opaque and the flesh should easily flake when pierced with a fork.
6. Portion the fish onto individual heated plates, draining off the liquid that has accumulated in the pan (discard or reserve for another use). Pour the vegetable sauce over the sole and garnish with the diced tomato and the parsley. Serve immediately.
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