See Also: Fish and Seafood · Germany · Main Dishes
Fillets of Sole with Moselwein Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. This is as close as I can get to a "remembered" lunch in a gasthaus somewhere (Koblenz) near where the Rhine and Mosel rivers meet. If you have access to some white spargel, use it. Enjoy!
6-8 stalks asparagus
1/3 cup water
4 white or brown button mushrooms, sliced
1 teaspoon butter
2-4 fillets of Dover sole (or similar fish)
semi-coarse white sea salt
juice of 1/2 lemon
1/2 - 3/4 cup white wine such as Riesling
4 tablespoons milk or half and half
1 tablespoon flour (gluten free if desired)
2 tablespoons mayonnaise
1/2 cup cooked crab, or cooked diced eel or herring
salt and pepper
snipped parsley for garnish
Wash and "snap" each asparagus spear. In heavy bottomed fry or saute pan with a lid, heat the water to just boiling. Quickly add the asparagus, cover, and cook 3 minutes without peeking. Remove the asparagus to a platter, drain any remaining water in the pan and add the butter. When melted, add the sliced mushrooms and cook and stir about 2 minutes. Remove mushrooms and juices to platter. Twist each fillet of sole into a bow shape and place in pan. Sprinkle with a bit of the sea salt, and sprinkle with some lemon juice. (Old recipe uses a few sprinklings of delicate white wine vinegar) Pour the wine into the pan, if a small pan use 1/2 cup, if a larger pan use about 3/4 cup so that the wine has a depth of about 1/4 inch. Heat on high just until the wine starts to steam a bit. Cover. Reduce heat to low and steam/poach the fish for 5 minutes. It may take a bit longer if the fish is very thick. Do not let the wine boil away. Remove fish to a platter. Whisk the milk and flour together in a measuring cup and pour into the hot wine, whisking constantly to thicken. Whisk in the mayonnaise and set aside. To serve, arrange the fish, asparagus, and mushrooms on a plate. Arrange the crab alongside or on top of the fish, drizzle with the sauce and garnish with salt, pepper and parsley. Serve with buttered potatoes or spatzle.
Recipe created 2010-05-31.
