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Ingredients

• 2 whl sole
•     Flour for dredging
• 1 x egg yolk mixed with
• 1 Tbsp. water
• 1/2 c. fine bread crumbs
• 3/8 c. Fish Stock (see below)
• 1/4 c. dry white wine
•     Salt to taste
•     Freshly-grnd white pepper to taste
• 3 Tbsp. clarified butter
• 1 lrg shallot thinly sliced
• 1 Tbsp. Veal Jelly (see below)
• 1/2 c. dry vermouth
• 2 Tbsp. heavy cream
• 2 Tbsp. butter
• 1 Tbsp. finely-minced chives
• 1/2 x lemon juiced
• 1 x snapper head
• 1 med onion minced
• 1 x bouquet garni - (2 sprigs thyme, 1 bay leaf, 3" piece celery, 6 stalks parsley)
• 2 1/2 c. water
• 1/4 c. dry white wine
• 8 x peppercorns
•     Salt to taste
• 1 x veal knuckle
• 1 x onion roughly sliced
• 1 x carrot minced
• 1 x bouquet garni - (2 sprigs thyme, 1 bay leaf, 3" piece celery, 6 stalks parsley)
•     Salt to taste
•     Black peppercorns to taste
•     Water to cover

Description

For Fish Stock: Place All Ingredients In A Saucepan. Bring To A Gentle Boil, Continually Skimming The Surface. Simmer For 25 Min. Strain. For Veal Jelly: Place All Ingredients In A…

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