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Ingredients

• 1 pound cooked shrimp plus their shells
• 3/4 cup dry vermouth
• 1 whole sole cut into 4 fillets, black skin and head removed
• Salt, cayenne pepper
• 1 1/2 tablespoons melted butter
• 5/8 cup fish poaching stock
• 1 bay leaf

• Sprig of thyme
• Pinch saffron
• 1 dozen mussels
• 1/4 cup dry white wine
• 1 cup cream, scalded
• 3 egg yolks
• 1 teaspoon brandy

Description

Cooking Channel Serves Up This Filets De Sole Baumaniere Recipe Recipe From Graham Kerr Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel