Scallop And Sole Ragout
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2cups fish stock (see recipe)
- 1⅓pounds gray sole or flounder fillets
- 12bay scallops
- 1small carrot, peeled
- 1small leek, white only, washed well
- ¼of a small celeriac (celery root), peeled
- 6mushrooms
- 6tablespoons unsalted butter
- ¼cup Vouvray
- Salt and freshly ground white pepper
- ⅔cup heavy cream
- 10fresh basil leaves, coarsely chopped
- Fresh lemon juice to taste
Preparation
- Step 1
Place the stock in a small saucepan and boil until it is reduced by two-thirds. Hold in a warm spot.
- Step 2
Cut the sole across the fillet into strips about three-quarters of an inch across. Slice the scallops in half horizontally. Set aside.
- Step 3
Cut the carrot, leek and celeriac into julienne strips about one inch by an eighth of an inch. Remove the stems from the mushrooms and thinly slice the caps.
- Step 4
Over medium-low heat, place the butter and half the Vouvray in a wide, shallow saucepan with a thick bottom or a skillet. When the butter is melted, add the carrot, leek and celeriac and cook until they're al dente, about five minutes. Add the mushrooms and season lightly with salt and pepper to taste.
- Step 5
Lay the sole strips over the vegetables and sprinkle with the remaining Vouvray and the fish stock. Season lightly again. Cover the pan and cook over medium heat for two minutes. Add the scallops and cook two minutes longer. The seafood should just turn white. Using a slotted spoon, transfer the fish and scallops to a warm plate. Add the cream and basil to the pan and boil vigorously until the sauce thickens. With the slotted spoon, remove the vegetables to the plate. Taste and season with salt, pepper and lemon juice to taste.
- Step 6
Serve on large plates, arranging the fish, scallops and vegetables attractively, then spooning the sauce over.
Private Notes
Cooking Notes
Heres my rift on this--shredded a carrot, 4 scallions, shredded celery w leaves, olive oil, sautee a little, add in pinot grigio; . throw in frozas it simmers, cilantro stalks, fresh ginger, 2 small cut haddock filets, add in some vegetable broth, s/p paprika, dash herbes de Provence, let it simmer on low Throw in frozen peas, squeeze of lemon. In a separate skillet, seared large scallops in Evoo, s/p, lemon juice. Served all together over some rice. Outstanding. Tasted very Thai!
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