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Filet of Sole Cardinale

Filet of Sole Cardinale

Filet of Sole Cardinale


5 Tablespoons butter

5 Tablespoons flour

1 1/4 Cups milk

3 Cups cream

2 1/2 Teaspoons mashed anchovy fillets

2 1/2 Teaspoons dried tarragon leaves

1 1/4 Teaspoon salt

1/2 Teaspoon pepper

2 Tablespoons catsup

10 oz. King Crab legs cut into pieces

6 (8 oz.) Sole fillets

Melt butter in medium saucepan.  Stir in flour and cook over medium heat until well mixed.  Do not let roux brown.  Add milk and cream stirring constantly with whisk until smooth and sauce comes to boil.  Remove from heat and add anchovy fillets mashed, tarragon, salt, pepper and catsup.  Sauce may be prepared ahead of time to this point and refrigerated.


In shallow pan for poaching sole add 1 inch water, 1/2 in white wine or Vermouth, 2 tablespoons chopped green onions, salt and pepper.  Bring liquid to boil.  Lower heat to simmer.  Add fillets, do not crowd.  Cover tightly and simmer 3 to 4 minutes.  Remove with slatted spoon.  Keep warm.  Heat sauce and add crabmeat slices.  Heat thoroughly.  Divide sauce among fish fillets and top with freshly chopped parsley. 







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