Meat's

Fillet of Sole in Lemon White Wine Sauce

Fish is always light and springy. Especially
when it’s served in a light yet flavorsome sauce.
This one is always a hit. Most guests feel they
are being virtuous in eating fish for dinner and
can indulge and enjoy the sauce.

INGREDIENTS:

• four 6 to 8 ounce Filets of Sole
• 2 tablespoons of Butter or Margarine
• ½ cup Dry White Wine or White Vermouth
• 1 Shallot, peeled and finely chopped
• Juice and Zest of 1 Lemon
• Salt and freshly ground Black Pepper, to taste
• 2 tablespoons of finely chopped Parsley,
  preferably Italian Flat Leaf
  

GARNISH:

Chopped Parsley

DIRECTIONS:

1. Spray or lightly butter a gratin dish large
   enough to hold the Sole Filets in a single layer.
   Pour ¼ cup wine over the filets, season, and bake
   in a 350° F. oven until cooked through (about 10
   minutes).
   


2. Melt the butter in a medium-sized sauté pan.
   Sauté the shallot until softened.
   


3. Add the remainder of the wine and blend,
   scraping the pan vigorously.
   


4. Add the lemon juice and zest and season
   with salt and pepper. Blend.
   


5. Pour the sauce over the fish and garnish with
   chopped parsley
   

PRESENTATION SUGGESTIONS:
Present the fish on a heated platter, with its
sauce and garnished with chopped parsley

SERVES: 4

PORK LOIN WITH MOREL STUFFING

• 1 1/2 ounces small dried morels
  (about 1 1/2 cups)
  
• 2 cups boiling water
• 2 tablespoons extra-virgin olive oil
• 1/2 cup chopped shallot
• 1 garlic clove, minced
• 3/4 cup fine fresh bread crumbs
• 1/4 cup chopped fresh parsley leaves
  (wash and dry before chopping)
  
• a 3- to 3 1/2-pound center-cut boneless
  pork loin (about 3 1/2 inches thick)
  
• 2 tablespoons fresh lime juice
• 2 cups rich veal stock or demiglace

In a small bowl soak morels in boiling water
for 30 minutes and transfer with a slotted
spoon to paper towels to drain. Pour soaking
liquid through a sieve lined with a dampened
coffee filter or paper towel into a small
saucepan and simmer until reduced to about
1/3 cup, about 10 minutes. Add one third
morels and reserve. Finely chop remaining
morels. Morels may be prepared up to this
point 1 day ahead and chilled, covered.


Preheat oven to 375°F.

In a large skillet heat 1 1/2 tablespoons oil
over moderately high heat until hot but not
smoking and sauté shallot and garlic until
softened. Transfer mixture to a bowl and stir
in chopped morels, bread crumbs, parsley, and
salt and pepper to taste. Stuffing may be made
1 day ahead and chilled, covered. Bring
stuffing to room temperature before proceeding.

To make a hole for stuffing that runs through
center of pork loin, pat loin dry and,
beginning in the middle of one end, with a
long, thin, sharp knife make a lengthwise
incision toward center of loin. Repeat
procedure from opposite end of loin (to
complete hole running through middle). With
handle of wooden spoon or your fingers open
up incision to create a 1 1/2-inch wide
opening. Working from both ends of loin,
pack stuffing into opening, pushing towards
center. Season outside of loin with salt
and pepper.

In skillet heat remaining 1/2 tablespoon oil
over high heat until hot and just about
smoking, and brown loin on all sides, about
1 1/2 minutes total. Transfer loin to a
flameproof roasting pan and roast in middle
of oven for about 1 hour, or until a meat
thermometer inserted in center of meat (but
to the side of the stuffing) registers 160°F.
Transfer loin to a cutting board and let
stand 10 minutes.

While loin is standing, on top of stove add
lime juice to roasting pan and deglaze over
moderate heat, scraping up brown bits. Add
stock or demiglace and reserved morel liquid
with morels and simmer sauce, stirring
occasionally, 5 minutes.


Slice pork loin and serve with sauce.


Serves 6.