Ingredients
Goujons De Sole Aux Legumes Fins A La Sauce A L'aneth
2 lb Sole
1 pt Fish bouillon
1 oz White wine
4 oz Turnips
4 oz Cucumbers, seeded
4 oz Carrots
6 oz Broccoli in rosettes
1 qt Chicken stock
Fish Bouillon
1 oz Fish bouillon
2 qt Water, boiling
Chicken Stock
1 oz Chicken base
2 qt Water, boiling
Hollandaise Sauce
16 oz Butter
5 oz Hollandaise Sauce
42 oz Milk, boiling
1 oz Pernod
2 oz Tomatoes, sauteed
Anise, to taste
Lemon juice, to taste
Pepper, to taste
Worcester sauce, to taste
Hacomat, to taste
Preparation
Goujons De Sole Aux Legumes Fins A La Sauce A L'aneth
Poach approximately 10 pieces of sole in fish bouillon with white wine. Cut all vegetables 1.5 inches. Poach vegetables in Chicken Stock, al dente.
Fish Bouillon
Dissolve Fish Bouillon in boiling water and stir.
Chicken Stock
Dissolve Chicken Stock in boiling water and stir.
Hollandaise Sauce
Stir Hollandaise sauce mix into melted butter, blending well. Add scalding milk. Bring to a boil and simmer for 1 minute, stirring constantly. Flavor Hollandaise with pernod and add remaining ingredients. Adjust seasonings.
Specialty Ingredients
#409 HACO-Swiss FISH BOUILLON
#417 HACO-Swiss CHICKEN BASE
#625 HACO-Swiss HOLLANDAISE
#513 HACO-Swiss HACOMAT
