Filets Of Sole Queen Victoria

How to Make

• Step 1: Rinse fillets under cold water and pat dry with paper towels.

• Step 2: Select six of the best fillets and set aside.

• Step 3: Cut the remaining fillets into 1-inch pieces.

• Step 4: Place in blender or food processor with egg white, heavy cream, 1/2 teaspoon salt, parsley and Tabasco.

• Step 5: Process until smooth and light green.

• Step 6: Place remaining fillets, dark side up, on a flat surface.

• Step 7: Divide fish mixture evenly among fillets, and spread over surface of fish, leaving 1/2 inch edge all around.

• Step 8: Starting at narrow end, roll up each fillet and fasten with toothpicks.

• Step 9: Lightly butter a medium-size deep skillet.

• Step 10: Stand fillets up in skillet, so they barely touch side of pan.

• Step 11: Add wine, water, onion, lemon, bay leaf, peppercorns, 1 teaspoon salt, and tarragon.

• Step 12: Bring to a boil, reduce heat to low, cover and simmer 10 minutes, until center is just firm.

• Step 13: Lift from pan with slotted spatula, reserving stock.

• Step 14: Drain fish well.

• Step 15: Place on a heated platter and keep warm.

• Step 16: Make sauce:.

• Step 17: Melt butter in medium saucepan.

• Step 18: Remove from heat.

• Step 19: Stir in flour, salt and paprika until blended.

• Step 20: Cook, stirring, several minutes.

• Step 21: Gradually stir in cream and 1/2 cup reserved stock.

• Step 22: Cook over medium heat, stirring, until mixture thickens and comes to a boil.

• Step 23: Boil 1 minute.

• Step 24: Beat egg yolks in a bowl.

• Step 25: Remove 1/3 cup hot sauce from pan.

• Step 26: Stir into egg yolks.

• Step 27: Stir back into saucepan.

• Step 28: Add sherry.

• Step 29: Stir over low heat until thick.

• Step 30: Spoon some sauce over the fish and pass the rest.